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My oven beeps when it's supposed to be heated up but it IS NOT heated to temp when it beeps. I was having the same problem you are and I got an oven thermometer and it was absolutely nowhere near heated when it beeps...it would be like 200 degrees when it beeped set for 350! My oven takes approxamately 15 minutes to get up to proper temp, it was beeping after about 5 minutes. Do not trust the BEEP!

Since no one responded before I had to bake something, I decided to go with a red velvet cake in th bundt pan. It ended up being a good choice. But I think I will do a sheet cake with the jello recipe over the holidays. It is easy to do that way. Thanks for your advice.

That'll be fine in a bundt. I have a recipe that's not very different for a key lime bundt cake that's T&T and one of the best cakes I've ever made. I made it with freshly squeezed key lime juice. It's from a website that seems to have disappeared, and the same or similar is on many sites, so I don't mind posting it here: Key Lime Bundt Cake Ingredients Cake: 2 Cups extra fine sugar (C&H Baking Sugar) Zest of three key limes, (2 if using limes) finely minced 1 Cup unsalted butter, room temperature 4 eggs 2 yolks 2 Teaspoons vanilla extract 2 Tablespoons key lime juice 1/2 Teaspoon lime oil or lemon extract 1-1/3 Cups heavy cream 3-3/4 Cups all purpose flour 4 Teaspoons baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt Key Lime Syrup: 3/4 Cup water 1/2 Cup key lime juice 1-1/2 Cups sugar 1/2 Teaspoon lime oil or lemon extract Cream Cheese Glaze: 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon key lime juice 1/2 teaspoon vanilla 1 tablespoon each, lemon and lime zest, finely minced 1 1/4 - 1 1/2 cups sifted confectioner's sugar Instructions Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray. Mix together sugar and zest for 2 minute to help release the oils. Add butter to sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blends, scraping bowl. Add in remaining ingredients and blend into a smooth batter. Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it. While cake is baking make Key Lime Syrup: In a small suace bring all syrup ingredients to a boil and simmer 5 minutes. When cake is done remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn't reach with the remaining syrup. Let cake cool completely and glaze with Cream Cheese Glaze. Cream Cheese Glaze Directions: Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner's sugar to make a soft, drippy glaze. If glaze is too thick, thin by stirring in 1 teaspon of hot water at a time until the glaze is at the desired consistency. Drizzle over cooled cake. Allow to set. Yield Serves 12-16 If you haven't worked with glazes much this recipe is made without cream cheese but will coat the top of the cake and drizzle down the sides nicely. Another glaze 1/4 cup butter 3 tablespoons milk 1/2 teaspoon vanilla 2 cups powdered sugar 1 tablespoon key lime juice 1 tablespoon each, lemon and lime zest, finely minced . Melt butter in microwave. Stir in milk, vanilla, key lime juice and zest. Mix well. Add powdered sugar ( may not need all 2 cups). Mix until smooth. Thin with hot water...added 1 teaspoon at a time, mixing well after each addition of hot water, until desired consistency achieved.