Hi there, Shelly! We're sorry to hear that this well-loved recipe didn't turn out quite as expected. One of the common reasons why a cake turns out gummy is from over-developing the gluten. Once the flour has been added to the batter it is best to do as little mixing possible and ensuring that you scrape the bowl well (getting the bottom as well as the sides) to make sure the mixing after this point is efficient. We hope this helps and if we can chat further with you about this recipe, please feel free to give our Baker's Hotline folks a call at 855-371-BAKE (2253). Kindly, Morgan@KAF

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