I love the Pam + sugared pan for a pound cake, but holy cow it does not work for bundt cake (few eggs makes it harder to come out, maybe?). I ripped the top half of a very moist pumpkin cake off and my heart broke with it. Next time I'm going to try just buttering it. The hardest thing is, I don't know if it's not going to come out cleanly until it's too late. T_T

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