| 9x13x2 baking pan |
14 cups |
2 (9-inch) round cake pans
3 (8-inch) round cake pans
24-36 cupcakes |
| 10-inch Bundt pan |
10-12 cups |
9x13-inch baking pan
2 (8-inch) round cake pans
1 (10-inch) springform pan
18-24 cupcakes |
| 9x2.5-inch springform pan |
10 cups |
1 (10-inch) round cake pan
2 (9-inch) round cake pans
1-2 (8-inch) round cake pans
18-24 cupcakes |
| 9x2-inch square baking pan |
10 cups |
1 (10-inch) round cake pan
2 (9-inch) round cake pan
9x2.5-inch springform pan
18-24 cupcakes |
| 9x5x1½-inch loaf pan |
8 cups |
1 (9x2-inch) deep dish pie plate
1 (9-inch) round cake pan
1 (9-inch) square baking pan
1 (8-inch) square baking pan
12-18 cupcakes |
| 8x2-inch square baking pan |
8 cups |
1 (9x2-inch) deep dish pie plate
1 (9-inch) round cake pan
1 (9x5-inch) loaf pan
12-18 cupcakes |
| 9x2-inch round cake pan |
8 cups |
1 (9x2-inch) deep dish pie plate
1 (8-inch) square baking pan
1 (9x5-inch) loaf pan
12-18 cupcakes |
| 8x2-inch round cake pan |
6 cups |
1 (9-inch) round cake pan
6-9 cupcakes |
Conversion Tips
*If you have to use a larger pan than called for, cake batter will spread thinner and therefore bake faster. Check for doneness earlier than the stated time to avoid overbaking.
*Fill pans up to two-thirds full, unless stated otherwise in the recipe. This will prevent batter from overflowing during the baking process.
*When using glass or dark metal pans, reduce the oven temperature by 25°F. Glass pans take longer to heat up but hold onto heat longer than metal pans. Dark metal pans conduct heat faster than glass or light coloured pans.
