Hi John. Bundt cakes are quite large and will require a fair amount of structure to hold up properly. Cake flour has a lower gluten protein content that can cause a lack of structure leading to the cake wobbling or not removing from the pan correctly. In most Bundt Cake recipe, it is recommended to bake with All Purpose Flour that will provide a higher gluten protein content with more structure while still allowing for a beautifully textured cake. Happy Baking!

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