What could cause a cake to pull away from the sides of the cake pan and shrink? 
It's the tempreture and that the top of your pans are conducting heat better than the bottom. If i had to guess these are wilton 10" you can correct me if i am wrong. Try two things I always place a 12x18 pan full of water under the cakes i am cooking becasue one it helps even out the heat of the oven and also if you cake splatters over the pan the watter catches it.
I think you guys are right. First of all I was using to big of a pan(11"x15")...not enough batter (1 box of cake mix)...of course I read the directions AFTER I had mixed up the cake and baked it. It looked good when it came out, but it shrank overnight I finally ended up torting the cake, and carved it to where it resembled a square...and it actually looks good! At least better than it did 
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