First, generously grease your bundt cake tin with butter. I actually like to melt my butter, then using a pastry brush, get the butter in all the nooks and crannies of the bundt cake tin (especially useful when you're using an intricately designed tin). Place the tin in the fridge for 15 minutes. Then brush with butter again. This time, before fridging, spoon 2 tsp of dried breadcrumbs and swish them around so they stick to the bottom and sides of the tin. Tip out any excess. Place the tin in the fridge for the butter to solidify. This method never failed me!