i use 2"deep pans - Wilton and Magic Line - always have
As the others have said, there is eally little need for heat cores! It could be your oven is off calabration. Have you had it checked out?
For any pan that takes one cake mix (such as 10 round; 12x8 sheet etc) I bake at 300 degrees for approx. 20 minutes, then turn the oven up to 325 for about an equal time. I bake mostly by 'nose'/smell. If you can smell that wonderful cake aroma in the next room it most likely is done - test w/a finger in the center. If it springs back at all the cake should be done. For larger cakes I follow the same instructions only for longer times. A 16"x2" round takes about 45-60 minutes at each setting. Baking at these lower temps will yield a flat, moist cake w/o that hump in the middle or dry sides!
I retired from baking about 5 yrs ago & now I'm beginning to forget exactly the recipes & times of baking so you are going to have to find what works best for you and your oven. BTW: I bakes in many different ovens, including commercial convections ovens and used basically the same instructions with the same results.