Ok, I thought I had the baking nice tall cakes down, now all of the sudden my cakes have stopped gliding up the sides of the pan. They now look like erupted volcanoes that make a mess in my oven! I'm using Wilton pans, greased with shortening (generic), bake even strips soaked in water. What in the world am I doing wrong??? Am I filling the pans too high? Last night I didn't put as much batter in and it STILL erupted. I bake at 325 every time too. SO FRUSTRATED!!!

If everything is the same...the recipe, the technique...

I'd get an oven thermometer and check that it is heating properly.

The domed middle eruption, I get when the oven is too high

The pooled up and spilled over the side is when I've filled it too much.

I agree, your oven temp control may have gone wacky.