I purchased one of your Bundt pans several years ago. It was the one shaped like a Chrysanthemum. I was baking a pound cake and it was to be baked at 350 degrees for 50 to 60 minutes! I lowered the oven temperature to 325 degrees and hoped for the best! The cake took a little over an hour and a half to get about 3/4 of the way done and the out side was very very brown. The crust was chewy and tasted bad and the cake was not done about 2 inches from the post in the middle. In order to eat it I had to cut off the crust and cut about a third of the cake away that did not get done, from the middle of the cake, each slice. The bottom of the cake, I thought for sure would have been done and browned was gooey, not done and very pale! It was the first time I had used that particular pan. I have 2 others that I purchased from King Arthur and have had no problems! Any idea why I had so much trouble with this pan?

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