i might have put too much batter in the pan and it is over flowing! can it be salvaged? it is over the rim of the pan and falling through to the bottom of the oven! do i stop baking it and scooping some of the batter out or just let it bake through? please help me!!!
i'm such a bonehead!

crystal

bumping because it is looking pretty bad in there

I guess you could just level it with a cake leveler when it is cool.

Didn't quite now what to expect when I saw your post name...exploding cake. Guess you're a DYNAMITE baker! :-}

I thought you might need a little laugh!

I always bake my cakes at a lower temp...especially when I am using a larger pan. Anywhere from 325-340 degrees. It helps keep it moist. I don't know what temp you are using, but this may help.

i was using the temp in the recipe and a smaller pan...i thought by cutting the recipe in half that it would just be enough for it...it just kept rising and rising....i turned down the temp so hopefully it will turn out ok once i get it out of the pan...

thx hon

Shove a cookie sheet under it to catch spilling batter and hope for the best! I think you can salvage it when it comes out, just trim it up a bit. Good luck!

I had a cake explode once. I moved for California to Colorado and didn't think about the change in altitude. I have made this recipe a thousand times in Cali but in Colorado, it explodes!

I would probably bake it off and see what happens. If you can save it great! if not, failure can be the best teacher!

In the end, what did you decide and what was the outcome?

This happened to me before. I put a cookie sheet under it, scraped as much as I could from the bottom of the oven and let it finish baking. Once I leveled it after it was cool, the cake was just fine. I put too much batter I think.

Hope your disaster turns out all right.