A friend just called me and she baked a cake in a 8-cup measuring cup {to make a teapot cake}. She said the cake looked done but when she pulled it out of the oven it cracked open and batter was coming out.
I've never made a cake in that shape of pan {glass, 8cup}.
I suggested a flower nail in the base and dropping the temp to 325.
Any other suggestions???

No way would I bake cake in that tall of a container. It needs to be baked in 2 or 3 inch layers and then stacked and carved.

I've made cakes in pyrex bowls not sure the size, but definatly would cook at 325 and for a longer time around an hour(I cook most cakes @ 325, because I like them full). I also use an insta read thermometer now, $5< and take it out about 200 Deg.