Is it possible to save an underbaked cake? If so, how?

So I was making an almond cream cheese pound cake for the first time ever, and when we cut into the middle of it I discovered it was moderately undercooked. It had only come out of the oven about 25 minutes before, but the middle was still runny. (The solid part was delicious, though!)

Is there anything that can be done to save the cake at that point (rebaking for a little while?) or is cake-baking alchemy so complex that I should scoop out the liquid heart of the loaf and just enjoy the part that came out okay?

I’ll know to use the toothpick test next time… but I’d never made pound cake before, so I didn’t know what was normal for them or if they were still supposed to be a little moist inside.