I think it would be great as a bundt, but it will take longer to bake, I'd rotate the pan at 20 minutes and assume it'll bake up in maybe 45 to 55 minutes total? Hard to say exactly, as i've never done it.
Thanks. I have another question. Every time I invert a 13" x 9" cake to a cooling rake,, it cracks (or if it didn't crack then, it cracks when I flip it back so the top side is up. Do I need to take this out of the sheet cake pan at all? If so, what tips do you have for the cooling/inverting process.
hmmm. not sure why cracking is happening for you - maybe it's your recipe? or maybe you have not greased and papered your pan? i always spray my pan - bottom and sides - and cover the bottom in parchment (no need to spray the parchment). then once the cake has cooled, i run a knife around the 4 edges, place a large cooling rack over the top of the cake and flip it onto that - upside down - then i put my serving plate over the bottom of the cake and flip it back. i don't run into cracking issues with this method. BUT yes! leave it in the pan! no need to take it our unless you want to.
Agree you could leave cake in Bundt pan, add marshmallow topping and serve. However, if you do plan to try it out, be sure to line the pan with a combination to help release it - butter or oil first, then dusting of flour or cocoa.
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However, if you do plan to try it out, be sure to line the pan with a combination to help release it - butter or oil first, then dusting of flour or cocoa.