I tried to bake a cake with the Wilton Large Egg Pan. I baked it at 350 for 40 minutes and it was still not cooked in the center, I let it go another 30 minutes and it finally was cooked but the edges were crisp and pulled away from the side of the pan. Has anyone had experience with this pan?

Because it is not round, the pan has hot spots. I usually use at least one flower nail inverted in the pan as a heating core. Also, lower the temperature and extend the cooking time.