How to prevent Bundt cakes from sticking: 10 simple tips

You’re having a party. You need an elegant (but still easy) dessert, something beyond a simple sheet cake. What to make… Light dawns on Marblehead! Bundt cake is a simple yet striking way to turn a standard cake into something special.

So you bake your Bundt, turn the pan over, hold your breath… then let the expletives fly as the cake tumbles out of the pan in chunks, a ruined mess.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

Want to know how to prevent Bundt cakes from sticking in the pan? Read this! Click To Tweet

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

Prevent Bundt cakes from sticking: Our top 10 tips for perfect bundts every time

1. If it ain’t broke…

If you use your grandma’s beat-up old aluminum pan (or a brand new top-of-the-line model), and your Bundt cakes ALWAYS come out of the pan with nary a crumb out of place — thank your lucky stars! Read the rest of this post if you feel like having a self-satisfied chuckle, but don’t change a thing in your Bundt-baking routine.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

2. Use a non-stick pan — preferably one in good shape

Non-stick pans are the perfect solution to the inherent challenges in a Bundt cake’s intricate design. But beware the older non-stick pan: a scratched, worn non-stick surface may no longer be slick enough to release your cake flawlessly.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

3. Grease the pan thoroughly

Use non-stick vegetable oil spray or melted shortening — not butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. (You always butter your pan, and your cake never sticks? See tip #1, above).

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

If your pan is particularly intricate, use a pastry brush to apply melted shortening to all its nooks and crannies.

Oh, and don’t forget the center tube: it needs just as much careful attention as the rest of the pan.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

4. Grease the pan just prior to adding the batter

Most recipes start out, “Preheat your oven. Grease your pan…” We’ve found that greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

5. Don’t flour the pan; but do coat it

If you’re using a non-stick pan and still having trouble with sticking Bundts, try sprinkling a coating of either finely ground nut flour (that’s toasted almond flour on the left) or granulated sugar into the greased pan before adding the batter. Either will provide a barrier between batter and pan — which is what you’re seeking.

“But isn’t sugar sticky?” Yes, it becomes sticky as it cools; and it can act like glue when fully cooled. But while warm, sugar is still semi-liquid, and your sugar-coated cake should slide right out of the pan.

What about flour?

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

Here’s an experiment I did sprinkling the inside of a greased Bundt pan with toasted almond flour (left side of cake); granulated sugar (top), and flour (the missing chunk, and some adjoining real estate at the bottom).

Not only does flour sometimes provide a less-than-satisfactory non-stick experience, it also adds a dry layer of “gunk” to the cake’s surface. I prefer either sugar or finely ground nuts (nut flour).

“I always flour my Bundt pan and my cake always comes out just fine,” you say? See tip #1, above.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

6. Loosen the edges of the cake when you remove it from the oven

A bit of gentle poking with a table knife or thin heatproof spatula is all you need to do. Carefully slide the knife or spatula down the sides of the pan as far as you can, to release any sticking spots.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

7. Don’t forget the tube

Sometimes your cake may rise up and over the tube, which will effectively block it from releasing from the pan. Either cut away any extra cake that’s encroached on the tube; or gently push it back with your fingers. You want the entire top surface of the tube to show.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

8. Let the hot cake rest for a few minutes

If your cake breaks when you turn it out of the pan, you could be misinterpreting the cause. Some cakes are extremely fragile right out of the oven; even if they don’t stick to the pan, the simple act of moving them from pan to rack causes a fracture.

I like to let my Bundt cakes rest for about 5 minutes right side up; then for another 5 minutes upside down on a rack. Sometimes the cake drops out of the pan as soon as I turn the pan onto the rack. Sometimes it needs a little help — read on.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

9. Give your Bundt a gentle nudge

If you’ve turned the pan over, waited, and the cake hasn’t dropped out of the pan onto the rack, give it a few gentle side-to-side jiggles. This small motion is often enough to release it.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

10. If all else fails…

Return your cake to the cooling (but still warm) oven for about 10 minutes. Often this mild heat is just enough to soften and release any baked-on areas clinging to the sides of the pan.

How-To-Prevent-Bundt-Cakes-From-Sticking via @kingarthurflour

The cake starring in this blog post is one of our all-time favorites: Lemon Bliss Cake. We highly recommend it jumping-off point for using the tips in this post!

And, if you have any Bundt cake tips of your own, please share them in comments, below. We look forward to hearing (and learning!) from you.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Geo Kahn

    I’ve been baking Bundts for years, with nary a sticky problem! My solution is to purchase a box of Vanilla Wafer cookies — brand not important. I put a handful in the blender to make a fine-breadcrumb texture, and then dump the blender in a PAM-sprayed Bundt pan. I put a cookie sheet atop it, and shake, roll, rotate — finally, when all is covered, dump out excess, (In a covered canning jar in ‘fridge, this excess is good for weeks…)

  2. Jacqueline Pippin

    Nothing was working for me…..after 40 years of baking I started having this problem. I tried the suggestions to no avail. My solution Vegalene…works like a charm…I still hold my breath when the time comes to remove from the pan!

  3. Gretchen A Davis

    Good morning, and many thanks for the bundt pan tips. I’ve never tried coating the pan with sugar or toasted almond flour, but I’m going to give it a try. I bake and sell my goods at our community Farmers Market over the summer months, and our patrons love the bundt cakes, so I’m always looking for new and unusual recipes to try. Over the time I’ve been baking I think I’ve encountered most of the “faux pas” you mentioned. I learned to bake with my father and he started me out when I was 5 (63 years ago!). I have a collection of bundt pans, and most of them are older than I am, and I’m lucky to have few problems with them. Love the blogs, always look forward to reading them, and I always learn something new!

  4. Worancher

    My grandniece and I made the lemon bundt cake last weekend when she was here for a visit. She is nine years old and a budding baker. She made the cake, measuring and weighing all the ingredients. She used multiplication and fractions, so we called it a math exercise too. The cake turned out wonderfully and she was so proud to take her part home to her family. We used shortening and sugar to prepare the pan which gave the cake a wonderful, crispy texture to the outside. What a great cake and a treasured memory for both of us.

  5. Benita Strnad

    I made the KAF Gingerbread bundt cake recipe and used a bundt pan from Nordic Ware. I have had this pan for a year and never had trouble with the cake sticking, but I did this time. I noticed that it took the cake a long time to cool and I wonder if I didn’t rush it. By that I mean that I took it out of the oven and let it sit for a few minutes. (Probably not the five minutes recommended.) I turned it upside down and left it on the cooling rack. I came back 15 minutes later and it still had not released, but I noticed that the pan was still quite warm. I then used a spatula to loosen it. Shook it. Used the spatula again. Shook it. Finally after this unaccustomed rough treatment, (I don’t usually have to do this) the cake came out of the pan. It left the top third of the cake in the pan. I was able to let that cool and glued it back together with the rum glaze (that probably made it taste better) and it looked pretty good. However, it was not a cake that I would take to a bake sale or to a pot luck.

    I wonder if the heavier pan combined with that recipe (uses molasses) meant I should have let the cake cool longer?

    1. The Baker's Hotline

      We’re sorry to hear the bottom of the cake stuck, Benita! Hmm … it is possible that stickiness of the molasses had something to do with the sticking, as higher sugar recipes are more likely to stick. We’ve found spraying the pan with a baking grade pan spray like Everbake or Vegalene and turning out the cake after about 5 minutes gives you the best bet for coming out clean. You can always pop them cake back into the oven to loosen it or follow any of the Stuck Bundt tips on our blog if a cake is being especially stubborn. Annabelle@KAF

  6. Teri

    I too am an AZ transplant from MA! Ignore the universe and stay here for the pleasant winters. I have old aluminum bundt pans so tried the melted shortening with sugar technique. It was so much better than the butter/flour routine! I had to loosen the sides a bit with a spatula and gave the pan a few shakes to dislodge it but it looked great. Thanks Baker’s Hotline!

  7. Lillian Richard

    How do you soften the outside of an overcooked bundt apple pound cake? Would a damp cloth ruin the cake? I need help.

    1. The Baker's Hotline

      Hi there, Lillian! You can try to soften the cake by brushing it with a simple syrup (you can infuse your syrup with spices if you’d like). This will add a bit of moisture to the exterior of the cake. You can try a lightly dampened towel, but I worry that it may make the cake an odd gummy texture. Best of luck! Kindly, Morgan@KAF

  8. Stephanie

    Another great tip is a wet dish towel under the cake pan as it rests. This helps release it from the sides.

  9. Ingrid Hilton

    In your lemon coconut tunnel Bundt cake could you sprinkle coconut instead of nuts inside the pan before adding batter or would the coconut just burn? Thank you Ingrid

    1. The Baker's Hotline

      Hi there, Ingrid! We haven’t tried using coconut to coat a Bundt pan like we tried here with nuts, but we don’t imagine that it wouldn’t work out or that the coconut would burn. We’d definitely recommend testing it out before preparing the pan this way for an event or company, but it sure would be tasty with the Coconut-Filled Lemon Cake you mentioned! If you do try it, we’d love to hear how it goes. Happy baking! Morgan@KAF

  10. Juliana

    Hi there,

    I have made your lemon pound cake recipe in my Williams Sonoma Bundt pan many times and it usually comes flying out of the pan, no problem. Since moving to AZ from MA a couple years ago, I have tried making this cake with this pan twice. Tonight was my second failure in getting the cake out of the pan! Is my non stick pan just ‘old’ as mentioned in tip number 2 or is the universe trying to tell me to return to the northeast, where I will be closer to KAF, aka, Mecca? Any other thoughts?

    1. The Baker's Hotline

      Juliana, it sounds like the change of climate is affecting your batter! We’d suggest adding a little more liquid to your cakes to make up for the difference, as well as dusting your pan with nut flour (or trying the other techniques in this post). We’re not sure if you’re at a higher altitude where you are in Arizona, but if you’re above 3,500 feet now, we’d suggest taking a peek at our High-Altitude Baking Guide also. As much as we’d love to have you back in the northeast, we think that should get your Bundts back to where they should be. Happy baking! Kat@KAF

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