What Happened?? The Cake Is Raw....
Decorating By Mug-a-Bug Updated 26 Jan 2010 , 1:00pm by Mike1394
I baked on 350 as usual... the cake was starting to get really brown on top, so I took it out. It fell after I poked it and I realized it's really raw in the middle. Like.... batter. 
What the...? My last cake was a little if-y in the middle. Is my oven breaking or what? Should I try to bake on a lower temp? 325? Thanks for the input 
When I bake banana/zucchini bread, I always put foil over the top for the last 15/20 minutes of baking so the top doesn't brown any further but the bread still bakes. I imagine the same technique could be used for a cake. Even if you just put another round pan, upside down, on top of it I think it would do the trick. Hope it helps! 
I only ever bake at 325, but you might want to get an over thermometer to check your internal oven temp just to make sure your oven is operating properly.
I've been baking a lot of cakes lately... wonder if that matters. Thanks for the advice so far. 
looks like a strawberry cake~mne did that too I ended turning down the temp and cooked it for 25 more min
Will try turning the oven down when I rebake today. Bummer. I hate waste. Terrell, there is a flower nail in there (maybe hard to tell). I don't usually use one in the 6" pans so I was really surprised to find raw batter in there. Thanks for all the comments 
strawberry cake is different than other cakes cause of the moisture issue
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