[QUOTE=Pat G;5560694]I'm glad you said this since this is what happened to my cake. I also had to bake it longer since a toothpick kept coming out wet for a long time. Couldn't eat the center either. Sure hope somebody has an answer for us.

Me too. This sounds like something great to take to quilt guild. And would it work with canned pumpkin?

Oh, dear, Ladies! After reading all of your comments, I'm worried about the middle not getting done for the church dinner. Everyone seems to say that the cake is delicious. Any thoughts on this 'middle' issue. I will be baking it in a 9X13 pan , not the regular angel food cake pan. Thus, won't be able to invert it. Thanks for all your responses

Does anyone think we could make these in muffin tins. Would bake a little less than a 9x13 pan. That would help portion control as well. I want to make them for at work.

I made it with cherry fie filling in a 9 x 13 pan and it was delicious. I served it with cool whip on top. The only problem is when it came out of the oven it was puffy and high, but after awhile it sunk. It did not affect the taste though, but you might want to use the angel food pan so you can invert it. It probably would stay nice and high with that pan, especially if you want to bring it to some function.

Ladies ... for those that are having problems

First of all ... use the one step angel cake mix and FOLLOW the directions. That includes NOT greasing the pan. Also, the time for the cake whether in angel cake pan, 9x13 etc. How you test it. And when you take it from the oven you hang it upside down til cooled.

The only part of the directions you do NOT follow is the ingredients ... just the cake mix and the pie filling.

How do you hang it upside down?
I sort that out before I bake it .... if a 9x13 I'd probably use 4 cans of tomatoes, one at each corner. Have those waiting so that when you take it from the oven it's good to go! The non-greasing of the pan will keep the cake in there.

I've made it in 9x13, angel cake pans as well as texas muffin cups .... like any recipe, you have to sort out your baking time according to your own oven. Start with the guideline on the box mix ... and go from there.

go to Betty Crocker and check on dump cakes. I found a pumpkin one.

I have discovered that it does require a longer cooking time to test done with the toothpick. You really have to cook it till the toothpick is dry in the cracks on the cake or it will fall in the center and not be done.

I did have the same problem with it sinking in the middle, also it being soggy in the middle. I found it quite sweet and don't think I will make it again. I will stick with the cake in the cup.