Actually Ashley, in this case I’m not going to make any suggestions for additional rise because when it comes to baking, if you start adding in things it’s easy to just plain ruin it. And I’d hate to see you do that. Besides,even though this cake doesn’t rise a lot, it’s so soft and moist. I don’t think you’ll miss the rise at all. Sorry I can’t be of more help. I just wouldn’t want something disastrous to happen. 🙁 –Rach

Thank you Marie! I love it too! And so does my family. It sounds like your husband acts like my kids. They eat this cake hot too. 😉 What flours worked best for your gluten free version?

Luauna, if you will look at the bottom of the recipe itself, there’s a note there that gives the bake time for the bundt pan. If you have any questions, just let me know. Happy Thanksgiving!

Hey Jane, great question. I think the cake is best at room temperature if you are going to eat it within a day. To store it for two or longer (up to a week) I’d wrap mine well in plastic wrap and store it in the fridge, then bring to room temperature before serving. I hope you love it! I’m getting ready to make another one myself. Happy Thanksgiving!