In the midst of cooking but don’t have the right pan size?
You can substitute one size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time.
For example, if a recipe calls for using an 8–inch round cake pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan (Use a toothpick inserted into the center of the cake to test for doneness. If it comes out clean, the cake has finished baking.).
Also, specialty pans such as tube and Bundt pans distribute heat differently; you may not get the same results if you substitute a regular cake pan for a specialty one, even if the volume is the same.
Love to bake? See our baking articles—from pies to cakes.
Pan Size Substitutions
|9-inch pie pan||4 cups||8-inch round cake pan|
|8x4x2-½-inch loaf pan||6 cups||Three 5x2-inch loaf pans
Two 3x1–¼-inch muffin tins
12x8x2-inch cake pan
|9x5x3-inch loaf pan||8 cups||8-inch square cake pan
9-inch round cake pan
|15x10x1-inch jelly-roll pan||10 cups||9-inch square cake pan
Two 8-inch round cake pans
8x3-inch springform pan
|10x3-inch Bundt pan||12 cups||Two 8x4x2–½-inch loaf pans
9x3-inch angel food cake pan
9x3-inch springform pan
|13x9x2-inch cake pan||14-15 cups||Two 9-inch round cake pans
Two 8-inch square cake pans
If you are cooking a casserole and don’t have the correct size dish, here are some baking-pan substitutions. Again, think about the depth of the ingredients in the dish and lengthen or shorten the baking time accordingly.
|CASSEROLE SIZE||BAKING-PAN SUBSTITUTE|
|1–½ quarts||9x5x3-inch loaf pan|
|2 quarts||8-inch square cake pan|
|2–½ quarts||9-inch square cake pan|
|3 quarts||13x9x2-inch cake pan|
|4 quarts||14x10x2-inch cake pan|