I've tried this rum cake many times and really like it... and so does everyone else. Even the fails that fall apart taste great. Any leftover rum sauce makes a great ice cream topping. However I've had inconsistent results popping it out of the pan. The top often tears off. What am I doing wrong? I always use the reheating trick. I coat the bundt with butter or shortening and lightly dust with almond flour as suggested. I follow the instructions times exactly. My oven doesn't use the broiler for preheating. Am I not cooking the cake enough before I add the sauce? Any advice would be appreciated.

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