This weekend I made a yellow cake from scratch. I used Pam with Flour to coat my pans. When I took the cakes out of the pans, they had kind of a crust around them. It isn't too hard, but it is a much darker colour than the top of the cake. This has only happened to me once before, and that was the only other time I made a scratch cake, and also the only other time I have used Pam with Flour.
Any ideas whether this crust is forming because of the Pam with Flour, or because it is a scratch cake?
Hmmm....I reduced the cooking temperature from 375 to 325 this last time, so I am not sure if that is it.
I wonder if there is something wrong with the Pam itself. It doesn't actually spray well, it just comes out in a blob and I have to spread it around.
Also depends on how you spray your pans.....I use baker's joy and found that when I sprayed all of the sides all the way up, I got a darker "crust"....I started spraying just the bottom and corner of the pan (where the bottom meets the sides) and no longer have that problem.
If you get Pam in the batter itself (or around the edges) it will sometimes cause a browning effect - maybe this could've happened in your case.
I use the flour Pam all the time and I swear by it -- and I don't get the crusty-sides you describe. But the spray shouldn't be coming out "in a lump" as you said -- it sounds like the sprayer is clogged or the can might be too old. It should come out really misty and soft, and you shouldn't have to manually spread it around at all.
But who knows? Sometimes I think I've just been lucky so far with my baking!! 
...Andrea
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