Every single time I have ever baked a 9" round, it either gets burnt around the edges or something! Whenever I make an 8" following the same exact recipe and temp, it comes out perfect! Now, I have to throw out the whole thing and start over, ugh! I don't think I will be getting any sleep tonite. We have to go out today so, I'll try and get back ASAP to start all over again. This is so frustrating! I've tried lowering the temp to 325 and it takes FOREVER to cook and then it gets all dried out...I just don't know wth else to do! Can anyone help me out on this one? Thx in advance!

Another strange saga in the world of cake decorating, sounds like the bake strips would help you. Try to strip some towels the width of the cake pan and dampen in water and pin around the sides of the pan. That's all I can think of.......................................HTH

Are you using the same brand of pan? Have you tried wrapping the pan in a wet towel? Are you using the same amount of batter in the 8in as the 9in? If that is the case, the 9 in will bake a bit quicker. Either use more batter to fill pan 3/4 or shorten your baking time. Keep an eye on it and check for doneness.

The 9" pan takes around 11 cups of batter whereas the 8" takes something like 6 cups. Maybe you should try more batter. I really don't know if that would help (or why it might help), but I can't think of anything else. I bake mine at 325 and they seem to do fine. And I also use flower nails. Hint, if you use the wet strips around the pans, it will take longer to bake so don't freak out. GOOD LUCK

I'm thinking the 9" takes 5 1/2 c batter, 11 c for 2 pans...?
I use the baking strips, and possibly try the flower nail in the middle and it may take longer to bake, check it after so much time according to directions.

I use bake even strips and bake at 325. Use the baking time as a guideline, start checking 5 minutes before the set time, it will definitely be longer than the baking time stated as that is based at 350. Also, invest in an oven thermomoter so you know you are baking at the right temp. The cake is ready when it just starts to pull away from the sides (or you can use a tester until it comes out clean).

Bake even strips might help.

Thx guys! I am doing the cake 8" round now. I had been watching the cake, almost min by min, and I took it out just as the top was turning golden brown...it didn't work. The underside was burnt on one and close to burnt on the other. Both came out dry and hard. It doesn't matter if I make the cake from duncan hines or from scratch, it always happens with this size cake! I can do every other side and size, it's ONLY the 9" rounds that always screw up on me! Ugh! The amount of batter going into each pan isn't the factor bc it fills up just fine when it's "finished cooking". This is like I am doomed to NEVER make a 9" cake, JC, lol. I'll try and get those baking strips next time I go to ACMoore with a coupon. Thx again!