Well, you're not going to like the answer, but the solution is to toss that pan, buy a new one, and NEVER use spray on it. Cooking spray leaves residue that builds up over time, ruins the pan and makes it stick. The ones I have specifically say not to use cooking spray on them.

I have one bundt pan that's ceramic--if you can find one of those, buy it, no matter what the price. It's amazing, NEVER sticks, no matter what I bake in it. Best 'non-stick' pan I own.

I just baked a chocolate banana cake in a bundt pan last night and always marvel at how well it releases. I use the Nordicware heavy cast aluminum with a non stick finish although I still spray with Pam. I let the cake cool for 15 minutes in the pan then flip it over and the cake always releases beautifully.

We just bought a new bunt pan and it is so so beautiful to just used that 'better than pam' on it and everything pops out so beautifully. It feels like a shame to toss my 30 year old one, but I do now believe that if you put the effort into baking a bunt cake...it and you deserve a new pan and learn to treat it kindly. (It should need very littlle cleaning!) (NO Pam)

I use this ALL the time for my baking, and it's perfect for breads and bundt cake. No need to flour when you use this.

Tami mentioned this on the non-stick coating thread.

JasDip's non-stick, non-spray, bread pan coating.
I've had good luck with my bread and rolls and my lemon bundt cake, with using the home-made coating. Nothing sticks. It keeps in the cupboard and you just brush it on the pans, muffin tins. It replaces oiling and flouring the pans.
And unlike the cooking sprays, you don't get that ugly build-up.
Better Than Pam Coating
1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour
Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.
Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

As jasdip describes above, that's a great nonstick coating. I'm another one who will not use things like PAM, it gunks up everything from cookie sheets to frying pans. Ugh.

I have a couple of very detailed NordicWare bundt pans, including one shaped like a castle and another shaped like small individual vehicles. They release quickly and well when brushed with the homemade nonstick stuff as described above.

Annie

When I saw what Pam was doing to my pans, I started wondering what it was doing to my innards. Threw it out and will never use it again. I use an oil mister often or just use butter, oil, shortening or something. Haven't tried the BTP concoction yet but will when I do some more baking.

In 'Laurel's Kitchen Bread Book' they describe a very good release agent. Take 1 cup of vegetable oil and 1/2 cup lecithin and blend till smooth. You can get lecithin at a health food store, and either the granules or the liquid will work, but the liquid blends a little easier. Store in a clean jar in the fridge and mix it a little before using.

The lecithin is a little 'waxy' and I've never had anything stick to a pan lubed with this mix. If you do a lot of baking, it's worth mixing up a batch.

I've used generic non-stick spray (I'm too cheap to buy brand name Pam) on my French tin bundt pan for over 25 years, and it works. One of the few things that needs the treatment.

Thanks everyone, I knew I would get some help here. Although my bundt pan is pretty new I think I will get rid of it, it is not worth the effort to have it not come out of the pan after all the ingredients I used for the lemon poundcake. The ceramic pan may be the way I will go if I can find one, and thank you for the non-stick formula, I am definately making that as there are most likely bad ingredients in the spray anyway. The cake is all in pieces but I just put some pudding layered with cake in a dessert dish-yummy.