I've made many Bundt cakes in various shapes and have found the advice from Maida Heatter has given me the best success - generously grease the pan with vegetable shortening and use fine, dry, plain bread crumbs to coat the pan instead of flour. Let the cake cool in the pan on a rack @ 10 minutes. Use a spatula to make sure the cake is loose all around the edge and the top of the tube. Then GENTLY shake the pan up + down a little. You'll be able to feel if the cake has released. Rotate + shake the pan until it's all loose. Haven't had a cake stick in years.

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