Everytime I make an 8x3 wilton round pan, my cakes dont come out. as it is baking, the center gets all squished in and then the outsides of the cake will bake but the middle won't. I've left the cake in there for 1 hour and 15 minutes and i'm still edgy on whether to serve it or not...btw, I always use Wilton Bake Easy Strips....any ideas on how to fix this? 
How much better do you have in the pan and what temperature?
Hi there. You might want to purchase an oven thermometer. You can find them at Target or Walmart in the kitchen gadget aisle. Hope this helps.
I don't ever use those darn 3inch deep pans. I think they're miserable! But.. it would probably help if you lowered your baking temp to 325.
I used to have the same problem. I got some great advise from the local bake shop...... they said to bake your cakes at a lower temperature for a longer period of time. It works GREAT and my cakes come out perfect every time. You have to be patient, 'cause it DOES take a little longer, but it is worth it! Good luck fellow Texan!
I agree with alexandrabill and judyjudyjudy about baking at a lower temp. I used to bake my cakes at 350 and was having a lot of trouble with the edges baking too soon or the middle not fully done, now I only bake my cakes at 325 no matter the size. It will take a bit longer to bake but It makes such a HUGE difference and I've never had a problem since!!!
For my 6 x 3 and 8 x 3 inch cakes I put a flower nail in the center and bake at 325. The lower temp and the heating of the nail seem to help. When I use 10 x 3 or larger, I use the Wilton Center Core and it works great. I agree with using a thermometer also. When I started baking commercially I purchased one at Target for 8 bucks and was amazed how off my oven was at times.
I mean if you've got an 8" pan half filled with batter and in the oven at 350 for 75 minutes then you definitely have a problem with the oven. You should have a near cookie crisp by that time.
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