This is my second time using Wilton's 3" deep round pans. My cakes are "erupting/splitting". I will use them as the bottoms, of course, but curious to know why it is happening.

I use a flower nail and a strip on each one and bake as instructed at 325.

I had two pans in the same oven (6" & 8") and had it set at 350.

The only thing I can think of is to check your oven temperature. I baked a 10 inch one in the 3" pan yesterday and had no problem with it. Anyway this will keep your post on top so maybe someone else has an answer.