If I want the outside of a cake to cook faster because I am using a smaller pan, should I raise the cooking temperature or maybe put the pan on a lower rack?

I have a bundt pound cake recipe that I just love. Recently I bought a bundt pan that has four little cakes rather than one big one. The cooking time I figured out needs to be 45 minutes rather than 1 hour 15 minutes to cook through. The thing about this recipe is the edge against the pan gets brown and is like a crunchy sugar almost, and with the reduced cooking time it just barely gets brown. If I bake it longer the cake would dry out I believe. The pan is non-stick and dark.