Essential Bakeware Conversion Chart

Standard Bakeware	Volume	Equivalent
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.