Depending on how scientific you want to get...if it's a cast aluminum Bundt pan (feels heavy) you'll need the longer baking time. A formed (stamped...feels light) you need the shorter baking time.

Probably better to NOT keep poking with a knife---not for visibility but every time you cut into the cake you make it tougher to get out of the pan whole. A skewer (or piece of spaghetti) works well

Let cool for 5-10 mins before turning out onto a rack. You still want to have the pan greasing warm so it slides right out.

Grease heavily with a solid shortening or butter/margarine. Flour the pan as well. Bakers' Joy works well. Even if the pan is Teflon/nonstick, grease.