I use Pam for Baking which is a combination of flour and oil. I just spray it in the Bundt pan (non-stick), including the tube. I cool it in the pan about 5-10 minutes, then pop it out onto a wire rack to cool some more. Then I transfer it to a plate for cutting and serving. Before I discovered Pam for Baking, my cakes were plopping out of the pan a hot, steaming mess. Tasty, but gross-looking.

This was a very helpful article, thank you P.J. Hamel!

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