Why is it no longer required to reduce the oven temperature when baking in glass?

I just made a white cake (Kroger brand) with my daughter last week. I can’t remember if it mentioned glass, but it did mention dark non stick pans. Next time I go to the grocery store, I’ll check.

Hmmm.
Pillsbury pineapple cake mentions neither glass nor dark.
Duncan Hines pineapple specifically says metal and glass 350°, dark 325°.
Betty Crocker white says metal 350°, glass or dark 325°.

That’s the only mixes in the house at the moment, I think.
Pillsbury pineapple is what I’ve been using lately for banana bread.

The error margin for your oven is probably at least 25°, so there’s little point. Here’s an article from a few years ago about how poor our understanding of oven temperature really is.