Thanks again for the response! I will check the size of the bundt pan (it is just a standard pan that you pick up in the store, but I have no idea if that is 10 or 12-cup). I am also not 100% certain that our oven is up to temperature (which is why I might try bumping up the temp). On the pudding mix, I actually made a scratch version of a rum cake a few years ago that did not use the pudding mix (or any starch as a substitute), and we weren't super happy with the texture, as I think the pudding mix lightens it up. Honestly, my first choice for starch would actually be potato starch, as I have used it successfully before in cakes and it works beautifully to lighten up the texture, but we were out and I had lots of arrowroot on hand. Anyway, like I said, we will be trying this one again but double-checking the baking powder, oven temp and probably switching to potato starch (as that seems to be a common ingredient in scratch yellow cakes that really makes for great texture). I think I should be working in the test kitchen!! ;-)

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