Hi Terry! One thing you can do is to add some insulation to the outside of your pan. This will help slow down the baking of the edges so that they don't set up so quickly, which winds up making the middle bake more slowly and rise way higher than the edges, leaving you with that tall, uneven mound. To do this, you want to make some make-shift cake strips by thoroughly wrapping some water-dampened paper towels with tin foil and then wrapping the foil around the outside of the pan. Even stuff a tube of the foil up into the middle hole of the pan so that's insulated too. It might take a little longer for the cake to bake, but it should bake more evenly and flatly. 

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