My daughter just moved from Oklahoma to Arizona and has been taking cake lessons and almost every cake she has tried to make does not get done in the middle. Yesterday we baked one and it was not done so she put foil on top because the top was really brown and put it back in the oven when it was done the cake was very spongey and the icing would not stick. The question is do we need to do something different because of the altitude or maybe something could be wrong with her oven. HELP!!!! Any suggestions? She used a Betty Crocker cake mix.
Try putting an inverted flower nail in the middle of the pan before you pour the batter in.
I was having the same problem for any pan 9 inches or over. I found the flower nail tip right here on CC!
One thing I do, is place the flower nail in the middle of my pan, place parchment paper over the nail, then pour in the batter.
My flower nail comes out of the cake easier that way. 
Hi and Welcome, SUSYQ45. 
Here's a link to CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
Here's a pretty comprehensive thread on baking cakes and then decorating for a tiered/stacked cake:
http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html
(Includes Wilton's cake preparation charts, handy hints & tips, how to fill, stack, link to cc fillings and frostings, and more.)
Cake troubleshooting charts:
http://tinyurl.com2p5bdu
(short list from joyofbaking.com.)
http://tinyurl.com/3dmp96
(long list from Sarah Phillips of baking911.com.)
Great doctored cake recipe:
(WASC cake with flavor variations.)
http://tinyurl.com/2cu8s4
High Altitude Adjuster:
http://tinyurl.com/3d6p5s
High Altitude Cake Recipes:
http://www.cahe.nmsu.edu/pubs/_circulars/circ293.pdf
HTH
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