I have made this cake a number of times. Wonderful taste! Issue is that when I use a Bundt Duet Pan or a Bundtlette Pan, I am unable to achieve the lovely golden brown top I get when I use a full-size 10-cup Bundt Pan. I am hesitant to bake the cake longer than necessary for fear of getting a dry cake. Do I need to modify the ingredients? Adjust oven temperature & baking position in the oven? Any tips very much appreciated. FYI, I use the smaller sized pans to enable me share the cake with others.

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