Use a lightweight nonstick Bundt pan for even cooking. If you use a heavyweight dark pan make sure to reduce the oven temperature by 25 degrees for even cooking and a moist result.
Use a baker’s spray which contains both oil and flour. There are a number of brands available in the baking section of your market. This will help in releasing the cake after baking.
Fill the pan about 3/4 full to avoid overflow.
Cool the cake for at least 30 minute and then gently shake the pan from side to side listening for thumping. This indicates that the cake is loose and ready to invert. Carefully loosen the cake with a flexible knife( plastic or rubber) around the center tube and sides if sticking persists.
Invert on a cooling rack; continue to cool. Dust with powdered sugar using a sifter or drizzle your favorite glaze on top.