I love the flavor and texture of the cream cheese pound cake. I make it often. I have tried several different Bundt pans (OK I have way too many…………………what can I say) and each time the cake stick. I spray the pans with “Baker Joy” and let the cake cool for 10 minutes (by a timer) before trying to release the cake from the pan. Help, how can I prevent the cake from sticking to the pan. I must be doing something wrong. I am just not sure what.

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