I have a large cake order coming up this Saturday and need some advice. I baked a 6in square cake this weekend using MagicLine pans. I used Pillsbury Classic White mix and mixed according to directions. I baked the cake at 325 for 50 minutes. I checked the cake for doneness with a wooden skewer and it came out clean. When I removed the cake from the pan, the bottom part felt rubbery when touched, and sunk in the middle. I pinched a piece of the edges and they were fluffy and soft, the way cake should look. Ive never had this problem before. Can anyone offer any advice? I have several cakes to bake for church this coming weekend.
have you checked your oven temp?? If you have an electric oven are all the elements working. Seems like an awful long time to get a 6incher done.
Its a gas stove. I will have the temperature checked.
I don't like Pillsbury cake mixes. I will only use them for cupcakes if they are really cheap. I only use Betty Crocker or Duncan hines for cakes. I have never had success with Pillsbury same problems you are complaining of. Walmart sells Betty Crocker for .88 a box so this is what I use and have no problems. I can even sculpt cakes using Betty with nothing added.
Thank you so much! I am thinking the 1 full cup of pudding in the mix is causing the problem. I think Betty Crocker has less pudding in it. I will buy a box this afternoon and test it before Friday. What are some of your favorite flavors?