I'm baking a 12x18 cake right now, and the middle is just NOT done, but from the edges in about 2 1/2 inches, it is???!!!! What do I do?? It's a french vanilla cake with pudding added. Could that be why it's not done in the middle? HELP!!!!

What is your oven set on? You might try turning it down about five degrees or so. If you think it is too dry when you are finished cooking the middle you could add some simple syrup to it. Good luck!!

That's what I went ahead & did....turned it down to 300 from 325...didn't think about the SS...THANKS! I think it'll be fine...just a little panic moment...lol

Glad things worked out! For future reference...have you ever tried using the flower nail in the center of your 12 x 18" pan?

No - never used the flower nail....but while I was turning the cake out onto a cooling rack IT HIT ME!!! lol I've read about it here dozens of times....can't believe I didn't remember! lol But I've got to bake another one today for the second layer, so I'll be sure to do it! Thanks, MrsMissey!

What was the flower nail trick?

You put a flower nail in the middle of the cake upside down while it bakes.It's just like using a heating core but alot easier.Just remember to grease the flower nail.When the cake is done you just pull out the nail.You don't have the hole you have with the heating core.WORKS GREAT.

So you put the big round part of the flower nail on the bottom of the pan?
My sheet cakes always sag in the middle. Will the flower nail trick fix that?