I made a new recipe of a scratch cake & not only did the batter flow over the top of the pan (the burnt cake drops actually caught on fire in the oven!), but the cake fell in the center during the last 10 minutes of baking, and stuck to the pan when I tried to turn it out.
What a nightmare! What could I have done wrong? 
Lucky for me I made some YUMMY cake balls!
Sounds to me like you needed to put a "collar" around the inside of the pan with baking paper and also that it wasn't baked long enough. Sounds like it was a little bit too much mixture for the tin which is fine as long as you do the collar and turn the oven down a smidge and bake it for longer.
I use baking paper in the whole inside of my cake pans and my cakes have never stuck. Try that maybe.
Hope this helps. I only ever do scratch.
Here's a thread for making a tiered cake:
(Disregard whimsical parts.)
http://forum.cakecentral.com/cake-decorating-ftopicp-592731-.html
The above thread has info on how much batter per pan by size, what temp and how long to bake, flower nail trick, making your own pan grease and more.
CC Article onTiered/Stacked Cake Construction:
http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html
CC Article on Collaring a Cake Pan:
http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html
HTH
It's probably because of having too much batter that the middle fell as well. Some recipes rise better than others. I only bake scratch and I don't normally have a problem with falling cakes so it's probably just whatever you're used to.
When life gives you fallen cakes, make cake balls! hehe, that was a good solution
Your pan(s) should be filled about 2/3 full to prevent overflow. Most scratch recipes make more batter than box mixes. It helps to have a 6" round pan ready for extra batter. This can be used for another order, a sample cake, or snack for your family.
Another cause of a fallen center is possibly too much liquid, even a few tablespoons too much will cause a problem. Even the type of liquid you use will make a difference. As an example, if I replace the buttermilk I normally use with the same amount of milk or (heaven forbid) water, then my cake would fall.
Please don't give up on scratch baking. It's really wonderful and there are so many options and ways to experiment. When you get the hang of it, things will go much faster and smoother for you.
Oh yeah, I forgot. Be really careful about how much baking powder and/or baking soda you use. This can really cause some problems.
Michele
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