If you're sure that the flour was measured correctly, the short, squat nature of the cake may have been a result of the kind of pan that was used to bake the cake. A 10-cup Bundt pan might give the cake more of the presentation you're looking for (rather than a larger 12-cup Bundt). Another possible culprit is the DIY pudding mix that was used; you might consider leaving it out next time to see how that changes the texture, or at least consider using less arrowroot powder. (Starches absorb moisture and can make cakes dry and heavy if added in too large of quantities.) We hope that helps, and good luck! Kye@KAF

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