The first Bundt pan I tried was the 10 cup Rose design, maybe 25 years ago. I gave up using it due to cake sticking. Glad I saw this article, will try some of the ideas here. I bought a Nordic Ware 12 cup "original design," about 5 years ago from KAF. All the recipes seem to be for 10 cup pans, or 10 - 12 cup pans. The cakes taste fine, texture is fine, pop out not problem, but there is a big mound of cake rising up in the middle. I wonder if I am doing something wrong. I hate to cut off the mound just so the cake will sit flat on the plate. Any ideas?

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