Everytime I use my 10" 8" and 6" round pans, no matter how long/short I leave them in the pan, the cake always comes out crumbly or falling apart. It doesn't do that when I use any other shaped pan, just the round ones.

I am using cake release, and wrapping the bake-even strips around them. The recipe is the same as well.

Am I doing something wrong? Is it the pans? Please help I had to throw away 6 cakes this weekend

I am not sure why. I have a cake recipe and with that recipe, I shouldn't use baking strips because it will be too moist and it will crumble.

Are you using a scratch recipe or a box mix? This always happened to me when I used pillsbury cake mix.It taste the best but is way too moist.I now use duncan hines because it is firmer and holds up a lot better for carved cakes.

I am using Duncan Hines cake mix

Are you only using the strips on the round pans?I tried the method of turning down the temp.to 325' on my square pans and had cracking but when I turned it back up I didn't have that problem.I don't have the bake even strips but if I did I probably would'nt use them on theses sizes anyway.What I did with my cracked ones was wrap them in saran wrap and let them stay wrapped overnight,they were still warm also,the next day when I used them the cracks were sealed up,maybe you could try that.Oh,but in my 10' pan I do use a flower nail in the center for more even baking.Hope this helps.

My advise (if you know this is a fool proof recipe) is to cool the cake a bite more before removing from pan.

Thank you, I will try not using the bake strips and leaving it to cool a lot longer. Hopefully that works