What about internal temperature? I’m not much of a cake/pie baker (just breads and rolls) but internal temp is key for meats and baked potatoes. Both of those things continue to get hotter in the middle even after you’ve removed it from the oven. Cakes and pies probably do the same, but how much likely varies by dish.

Of course, you’d need to either have a recipe that specified an internal temp or your own trial and error.