I am obviously great at this. 
This is the saddest moment in any baker’s experience. I can see you greased the bundt, but next time I really recommend using Crisco instead of butter or oil; like, a good amount. Trust me.
Butter + dusting it with fine corn flour is my go-to. Everything releases super easily.
Doesn’t it also look a bit underdone?
I see it more as moist, but I can’t get close enough to see it. But yeah, that could impact it not removing from the bundt. To be fair, bundt removal is like S-tier baking; it’s tough, and even if one thing goes wrong, it can ruin the whole thing.
Those pans are such a pain! I’m sorry for your loss. Interested in making a trifle?
Did you grease & flour it?
You can use cocoa powder instead of flour for chocolate cakes.
Was the pan/cake fully cooled before you tipped it to try and release the cake?
While it is always annoying and sad when this happens, just use that delicious-looking cake in another way. Cut it up and put it over ice cream or use it in a trifle!
I never fully cool cakes before removing them. 10 minutes, so the pan isn’t burning hot, flip onto a rack. I can’t remember the last time I had a problem with sticking. I also liberally apply some sort of cake release (baking pam or butter/flour).
Two options… eat it by handfuls with your bare hands, or make cake pops!
Can’t go wrong with either!
This has happened to all of us, even after greasing the pan to excess.
Make sure to get a good quality pan; it makes a difference.
Try cake goop! It works for me even with my intricate Nordic Ware bundt pans and rum cake recipe.
Second the cake goop; it works like a charm every time.
This was gonna be my suggestion! Try cake goop—thirded!
Tried cake goop for the first time yesterday with my Nordic Ware pan, and it worked like a charm! Not a single bit of breakage!
This is the answer. Foolproof!
There’s a baker’s spray that has both oil and flour in it. I’ve never used it, but I’ve noticed that Bundt cake people swear by it. Worth a try!
I think the fact that it’s a spray allows it to go into every little crevice of a Bundt pan, which is hard to do with flour if you are just trying to whoosh it around by hand.