Trial and error, semi success, suggestions needed!!! I have been trying to perfect the homemade pie baked inside the cake. I have some flavor combinations perfected according to my taste testers. I have figured out how long to bake my pies and how much crust is too much. What I need help with is perfecting a moist cake from center to outside. The same cake that it takes 35 minutes to bake takes an hour and 40 to 50 minutes to bake with a pie in the center at 350 degrees. Plus you have to tent the top to keep it from burning. People are already ordering the cakes, word of mouth is sreading and I don't feel they are ready because the outside is dry. I am baking in a spring form pan. Any suggestions for getting the cake done in the center without dryong out the edges?