I haven't made this yet, but I printed this recipe off of another site and there are a few differences from the one you posted. I'm not enough of a baker to know if these differences would solve the problem but the recipe I have calls for one and three quarters cups of sifted cake flour not two cups and a 325 oven not 350. Everything else is pretty much the same (except for "mild" honey instead of honey). I don't have her book and this recipe is not on Food Network so I don't know which one is the "real" one.

I was going to say that I always put more vanilla in than suggested. I like a lot - some don't. And I learned decades ago that imitation doesn't even go into my grocery cart! Although I would also try mixing a little (or a lot) of almond extract into that recipe. Almond and vanilla compliment each other quite well IMO.

I agree, check your oven temperature. There are some other things that come to mind you may want to check. - Are you using the correct size pan? It's not uncommon for people to think a 9x5-inch (8-cups batter) and an 8-1/2x4-1/2-inch (6-cups batter) loaf pans are interchangeable. You can get different results based on your pan color, as well. - Insufficient creaming... Start with room temperature butter, not overly-soft or overly-hard butter. "Room temperature" butter is 65°F (18°C), and you can check it with an instant read thermometer. The butter temperature is important for maximum incorporation of air. "The Simple Art of Perfect Baking", recommends creaming for 4-5 minutes, and other "experts" recommend 6-10 minutes. Hand beaters take longer to cream well than a heavy-duty mixer - scrape down the sides several times for complete creaming. The point being, don't rush this portion of preparation. - Try checking for doneness by using an instant read thermometer. Pound cakes are done at 210°F. -Grainlady

1. A 10-inch tube pan has a 16-cup capacity - to the brim - while a 9-inch tube pan has a 12-cup capacity. You should have used less batter to avoid overflow because of the difference in the total capacity. The general rule-of-thumb... only fill pans to the half-way point for cakes. This recipe may also have too much volume for a 10-inch Bundt pan (12-cup capacity). I looked at several versions of Million Dollar Pound Cake on-line, and they suggested a 10-inch tube OR 10-inch Bundt pan, but they are NOT the same volume. You can always check the volume with water (or rice if it is a springform pan and would leak), or make sure you don't fill it over half-way. Two 9x5-inch loaf pans are a substitute for a 10-inch tube pan. 2. A 10-inch tube pan can be used for any number of baked goods, including pound cake, as long as it's appropriate for the volume -- not just angel food and chiffon cakes. Your new tube pan should work well, and you are assured of having the correct volume pan for the recipe. 3. For Bundt pans, I suggest using Bakers & Chefs Cooking Spray (check Sam's Club and Amazon.com). It does a superior job in pans with nooks and crannies and resists darkening if you use it at temperatures at 350-degrees or lower. This is a restaurant quality product. As an alternative, use Baker's Joy which is an oil and flour mixture, which works much better than spray/butter/shortening AND then flouring the pan. You can also make flour/oil mixtures. HINT: Spray a light coat, allow the pan to sit up-turned (to prevent pooling) for a few minutes, then spray another light coat and use a pastry brush to distribute the product over the entire surface. By using the pastry brush you avoid pooling in the bottom of the pan, and every nook is coated. These canned products tend to spray unevenly so they really don't do a great job without the pastry brush treatment after it's sprayed. -Grainlady