Hi Carol, thanks for reaching out with your question! We agree with you that an angel food cake pan should be just fine for this recipe, as the decorative elements of the Bundt pan aren't really integral to the cake. Since you've been using the right flour and the cake isn't underbaked, we're guessing that you might have accidentally incorporated too much air into the batter when mixing. This can definitely seem counterintuitive, as this cake requires a lot of mixing to develop the gluten! You want to make sure that you're mixing it gently and with a paddle rather than a whisk. This should result in a cake that holds its shape better and doesn't collapse under its own weight. Happy baking! Kat@KAF

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