Gives you a good excuse to use a spoon to eat it.
Try cake goop for these types of pans.
I put a bit of butter or lard in the pan and set it in the preheating oven for a few minutes to melt. Use a paper towel to coat all sides (don’t forget the center!) and then I’ll toss in a few spoons of flour to get it all good and coated and dump the excess. I have never had a Bundt stick.
This happened to my first five bundts, until I tried “Baker’s Joy” spray. The other thing I do is wait 5–8 minutes (no more than 10) after coming out of the oven, and flip! No more fails for me.
I researched hours upon hours of the best way to release a Bundt cake. I am 2 for 2 on the release. The videos I watched stated to use oil and sugar. So grease the pan with oil first. It needs to be a one-ingredient-only type of oil, and then lightly dust over it with granulated sugar. Once it is out of the oven, set a timer to let it rest for 15 minutes, then flip it to release. I used pure almond oil and made sure I got every nook and cranny. Not only did it release perfectly, but it also made a nice crumb and moist center!
I thought I accidentally uploaded mine. Whew.
Yeah, man, flour the pan, don’tcha know? etc. etc., haha cries in cake