I made a marble swirled Chocolate Strawberry cake in my new Williams Sonoma nonstick Bundt pan and used basic Duncan Hines butter recipe mixes. Came out perfect by spraying oil just before batter pour as you suggested. Mine might be an outlier because I added swirls of strawberry preserves to the middle strawberry cake layer ( pouring chocolate batter, strawberry batter, strawberry preserves, and chocolate batter again.). What was fascinating is the preserves sunk to the bottom (top when flipped) I suppose due to density. The jelly may have helped lift cake out easier and gave me this nice preserves glaze on top when flipped. Slid right out. Happy accident!

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