Oh, no ... Not again! You've spent time and ingredients to mix up a cake batter and waited for it to bake only to find out it's stuck in the pan. Bundt pans are filled with nooks and crevices to create an attractive design and to promote browning and a firm outer crust, but these same design features can cause the cakes to get stuck in the pan or to fall apart when inverted.
It's important to thoroughly grease and flour the pan and to make sure your cakes are fully baked before removing them from the oven. Be sure to coat the Bundt pan evenly with cooking spray. You can use butter, but cooking spray provides more even coverage. Once the pan is coated with spray, lightly sprinkle flour over the entire surface and shake it out to make sure there's none pooled in the bottom. You can find some non-stick baking sprays with flour already mixed in that do this job entirely for you.
Be sure to use the toothpick test when baking the Bundts. Insert a toothpick into the center of the cake, and when you remove it, it should be clean — little to no crumbs or batter. Let the cake cool for 5 to 10 minutes at the most when using a miniature Bundt pan (10 to 20 minutes if using a large pan), as warm cakes tend to release more easily.
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