Hi Clarice! It can be tricky to get a bundt pan to come out of the mold, especially one like this that has a sticky caramel sauce. If you're able to get it in your area, I swear by "baking spray" which contains oil and flour for a perfect nonstick coating. If not, the traditional buttering and flouring the pan work well, just be very thorough! It also helps to turn out the cake before it's completely cooled, otherwise the caramel sauce will solidify to the bottom. And you are correct about the pan size! I use NordicWare bundt pans and this size, per their site, is "10-12 cup capacity." Hope this helps!

Hi Belinda! If the cake was a bit dry and crumbly for you, it may have been overbaked! Not every oven runs exactly the same, so yours may run a bit warmer than mine. Yours may be ready at the 45 minute mark. I recommend starting to check your cake every 5 minutes once it hits the 40-45 minute mark and taking it out once a toothpick inserted produces no crumbs or very few dry crumbs 🙂 Hope that helps!!

Hi Nece! I am so glad you are a fan of this recipe! The rum addition sounds delicious - I would maybe substitute half of the milk with rum so that the batter does not end up too runny. Let me know if you try it!

Hi Karin! I would say these recipe proportions can be converted into an 8x8 or 9x9 square pan but I think it would be too thin for a 9x13! I recommend 1.5x or 2x the recipe for it to come out correctly.

Thank you so much! That makes it easier for me rather than putting the butter in a tablespoon. I should have thought of that myself ????. The cake has all gone by the way in less than 24hrs, Guess it was a hit in my household so will be making another one ????

Hey Alan! So happy you enjoyed the cake! 🙂 I just took a quick peek at my box of butter and it says 1 tablespoon of butter is 14g. Hope this helps!