Pull out the center oven rack and move it one notch below the center. Preheat the oven at least 30 minutes before baking.
Wash the Bundt pan with soap and water and dry thoroughly before you use it the first time.
Spray the inside of the pan with cooking spray or baker's spray. If you do not have cooking spray, apply a thin layer of oil or butter on the inside of the pan with paper towels.
Dust the inside of the cake pan with flour; ensure you cover all of the nooks and crannies. (Skip this step if you used a baker's cooking spray, which already has flour in it.) Place the cake pan on a baking or cookie sheet.
Prepare the cake batter as directed. Pour into the prepared pan, filling it no more than three-quarters of the way.
Place the cookie sheet with the Bundt pan on it into the oven to bake. Check the cake at the completion time required in the recipe by inserting a skewer into the center of the cake, away from the middle post. If it does not come out clean, add up to 20 minutes to the baking time. Check the cake every five minutes during the additional baking time to prevent overcooking.
Remove the cake from the oven and let cool in the pan until the cake reaches room temperature. Allow at least 15 to 30 minutes for this.
Turn the completely cooled Bundt cake upside down over a serving platter. Watch for the cake to cleanly release from the pan, indicating proper pan preparation. Wiggle and pull back the sides of the pan or push the bottom to release the cake, if needed.
Wash the pan in soap and water or in the dishwasher.