I just found out that if a cake pulls from the sides of pan that it is overbaked so what can I do? Is it still good?
My cakes pull away slightly. They are far from being overbaked. Excessive pulling away is not good.
Make cake balls out of it.
In my personal opinion, flouring a pan will also cause a cake to pull away slightly from the sides. I've greased-only-no-flour'd my pans for over 30 years with great results.
There are different degrees of overbaked. I've let some cakes get away from me. but when I do the trim-jobs (leveling), I taste those to determine if there is a burned taste or if it's dry.
A couple of times, I had some pretty overbaked sides. Fortunately, they were square cakes. I filled and stacked while they were partially frozen, then trimmed the sides, cutting away the 'crusty' sides. Worked great.