I pulled cake out of the oven and it sank in the middle...ugh! I put it back in the oven...but I really dont think there is anything I can do to help it right?
What happened when you put it back in the oven?
Did you use plain flour or cake flour, or maybe self-rising flour? When I was growing up it was more common that cakes could fall when using self-rising flour (especially if the back door slammed with kids running in and out...lol).
What about your oven temp? What size cake are you baking?
I've found if the cake is not completely baked it will sink in the middle. Don't take it out until the sides of the cake start pulling away from the pan.
(It's difficult to tell if you don't have a window in your over). Even opening the door too soon will cause it to fall.
First thought is under baked. But the DH Golden Butter in the 8x3 in pan will sink almost every time even if it baked completely.