Today I baked a pound cake for a casual gathering using my bundt cake pan the way I always do. When I pulled it out of the oven, it smelled wonderful but it stuck to the pan. I used my cake release like I always use and still it stuck. This is the third cake that has stuck to this pan? I never have a problem with sticking on my other cakes but for some reason with this pan and batter it sticks. I only use the batter with that pan so I don't know if it is the batter or the pan. I'd hate to waste batter on another pan.. can anyone take a guess at what is wrong?

I never have luck with cake release. Why don't you try using something else. I always use flour and crisco or flour and butter. i never have a problem. When I use the cake release I always have a problem.

Just my 2 cents.

Well the first time I used cake release then I thought that might be the problem so I moved to plain butter and flour for the second try. Still no good. This time I tried the cake release again. I just don't understand what is going on with this cake.... Maybe I just wasn't meant to make it?

Maybe your not letting it cool off enough????? I always use crisco and flour too.. Never was a fan of any sprays (cake release)..

How was to cake itself. Did it taste good? Was it done all the way?

Switch pans with the same recipe and see what happens.

Well I let it cool about 15 minutes, and it tasted great and it was done all the way through because I finally cut it out of the pan and tried it. I use homemade cake release, no sprays for me either. Could it be the pan? It has scratches in it? I think I should just try another pan....

Try another pan. I would love to know what happens.

Keep me posted.

Good Luck

If you like the pan and it is only sticking on the bottom, use the cake release of your choice on the pan then line it with some wax paper cut to fit also coating the wax paper with your cake release. My mom used to do this when I was a kid before there was a good way to keep cakes from sticking. When you turn the cake out after its cooled some, the was paper should just peel off.

I had a really bad first experience with cake release. I used it on a non-stick cake pan....bad idea it stuck badly. Then my Wilton instructor said to try again on a non-stick pan........worked like a charm and I have been using it ever since. What kinda pan were you using. If it was a non-stick coated type pan I would stick to the crisco and flour.

Butter and margarine are not the best choices for greasing a pan as they can be reabsorbed back into the cake. This may well be your problem. Go with the Crisco and the flour.
Hugs Squirrelly Cakes

I use nordic pans all the time. Some pans I hav have intricate designs. As long as my pan is WELL GREASED with crisco and floured I don;t have any problems. I agree with Squirrelly Cakes!
Michelle