I am so frustrated with my bundt cakes! 
Are they supposed to sink in the middle? My mama used to say that meant it fell. I LOVE the bundt cakes but I cannot get them to look like they are rising correctly. They start sinking in the center all the way around. Makes me want to throw the freakin' pan out the door. 
One of my best selling cakes is a strawberry cake, and I do it in a bundt pan, but I can't get it too stop "falling" I'm going to have to reconfigure the presentation.
Can anyone help me? 
Thanks
I agree with FirstLady. Also, the liquid/solid ratio may be off (yes, I watch Alton Brown on Food TV). Sometimes when I "experiment" and have too much liquid that happens to me.
Are you using fresh or frozen strawberries? If frozen and in sugar syrup...that COULD be the problem. I don't know, just a thought.
Beth in KY
Okay I think that the problems is that the dough was too heavy. I have an old fashioned Chocolate cake recipe that is heaven. The dough is heavy but the cakes always turn out so light and fluffy when I bake in 3 layers. So we solved the chocolate issue.
I try to use Fresh strawberries in my strawberry cake, but have you priced them lately? My produce vendor won't even buy any to sell to his customers because his cost is $40 a flat! I won't even be able to do the chocolate covered strawberries this year. Anyway, I think that I may be putting too many strawberries in the batter, weighing it down.
Thanks for the info.
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