pound cake sticks to pan but gooey, mushy, not crusty.

Is it possible that it cooled a bit too long in the pan before you tipped it out? If that happens, the crust gets softened by the moisture still trying to evaporate from the cake interior. It may also be the butter you used to grease your pan contained a bit more water than you expected, and during baking that was absorbed by the flour coating. It couldn't precisely bake done with the cake- and that's what caused the problems. I prefer to use lard, shortening, or clarified butter to avoid this problem myself.