Try turning it upside down, and drop it hard on a flat surface.

dcarch

I have that exact pan. I always spray it with Pam and then flour it as well. If it's a chocolate cake, I dust it with unsweetened cocoa. You might try placing it in a pan of hot water. Or just waiting. It might steam itself loose. Mine only sticks if I don't dust it with flour or cocoa. Ganache covers a lot of sins and patched cakes. :)

If you drop it hard on a flat surface what is stuck will stay stuck. Better to let it steam or ease itself loose if it will. Give it a bit of time.

I have a Teflon coated bundt pan and it's a PITA, too. Even using lard & flour to coat it, it will stick. The last trick I tried worked. First, I sprayed it with a food grade silicone spray and then rubbed it down with lard & dusted with flour. The cake just fell out of the pan when I inverted it. Possibly, or even probably, the recipe had something to do with it. So, I hope this treatment will continue to work with other recipes.

I've noticed that non-stick aluminum foil and some parchment papers are treated with silicone.

Here is a link that might be useful: CRC Food Grade Silicone Spray

I had trouble with using lard and a dusting of flour. It stuck like crazy. Crisco and flour, Baker's Joy spray, or Pam and flour are what work best for me and my assorted bundt pans.

I saw your other thread. The strawberry fruit stuck, I bet. Did the cake finally emerge?

Bundt "cakes" are better when they have a "crust". Box cake mixes or recipes that contain oils usually don't work too well. Quick bread recipes are much more suitable. Look for something with shortening or butter in the recipe.

Haven't made this in quite some time but here is a base I used to use.

4 cups flour
2 cups sugar
4 teaspoons baking powder
3 eggs
1/2 tsp salt
1 1/2 cup milk or light cream
3 teaspoons vanilla
8 tablespoons of shortening or softened butter ( use 4 of each)
3-4 cups fruit, nuts or whathaveyou. If you are using wet fruits dry them out with 1/2 the sugar in the fridge. Shake off as much excess sugar into your mixing bowl.

Mix flour, baking powder, salt and sugar together
Add shortening/butter
Add 1 egg and 1/2 cup milk. repeat until eggs and milk are used up
Add vanilla.
Fold in nuts, chips or fruits.

Bake at 350 for about 60 min.

This is far from healthy as I think you were looking for but the closest "cake" recipe I have for a bundt pan. IMO/E what you are looking for is a quick bread not a cake.

Thanks for all the ideas! I am printing these out to store inside the pan. As annoyed as I was, I was tempted to toss this difficult pan. But it was a $ treat to myself a few years back, so I shouldn't blame the pan. I eventually got it out. After working down the grooves with a popsicle stick, I let it sit while I worked on achieving a more zen state. Half an hour later I went back in with a flexible rubber spatula, which could curve down into the top, and went down all the sides again. It finally came out, with some cracks and a chunk out of the top. Those responded well to camouflage with the lemon glaze. One thing about that pan, the cake glazes very prettily: everything drips down the grooves. The grooves were not sharply defined, as a lot of the surface was still stuck to the pan (I had to use a toothbrush to wash those grooves in the pan afterward)

It wasn't the included strawberry pieces that caused it to stick. I had tossed them with flour, as the other poster suggested on my other thread, and it worked. They did sink to about the bottom third of the pan.

My daughter was very impressed with how the cake looked. Even though her birthday dinner is tonight, we let her "have at" the cake when she got home at 10 pm. She needed a reward (just finished college finals). I was surprise at how good it tasted. It had a really nice brown crust. I put half the glaze on while it was still warm, and it soaked in and was really good. The strawberry inside (which I had never done before) was surprisingly good.