Pan size converter
Baking in a different pan? Pick the pan the recipe uses and the one you have. You get how much to make, how deep it bakes, what that does to the time, and what done looks like.
Rescaling Lemon Cream Cheese Bundt Pound Cake, written for 10-inch Bundt (12 cups). Pick your pan and the amounts below change.
10-inch Bundt (12 cups) → 8x8-inch square
Make about ¾ of the recipe: multiply every ingredient by 0.74.
| Pan | Area | Holds to the rim | Depth |
|---|---|---|---|
| Recipe: 10-inch Bundt (12 cups) | – | about 12 cups | – |
| Yours: 8x8-inch square | – | about 9 cups | 2 in rim |
Worked out by volume because a Bundt or tube pan is involved: fill it about two-thirds full.
Bake time
- A Bundt or tube pan bakes from the outside and the center tube, so its time differs from a flat pan's. Start checking 10 to 15 minutes before the recipe's time, then every 5 minutes.
- In a light metal pan, keep the oven temperature the recipe gives. Glass and ceramic heat up more slowly than metal, then hold the heat, so batter in them often takes longer to bake and the edges can overbake before the middle is done. For glass, King Arthur Baking's advice is to lower the oven 25°F and allow up to 10 minutes more. Dark metal browns the most, so watch the edges.
How you know it's done
A toothpick in the center comes out clean or with a few moist crumbs, and the top springs back when pressed lightly.
The recipe's own cue in its steps comes first; the clock is only a guide.
Lemon Cream Cheese Bundt Pound Cake, for 8x8-inch square
Every amount × 0.74: about 12 servings instead of 16.
- Cake
- ¾ cup unsalted butter, softened (227 g), plus 1 tbsp melted for the pan
- 3 oz cream cheese, softened (113 g)
- 1 ⅔ cups granulated sugar, 450 g
- 1 ½ tbsp lemon zest, from about 3 lemons
- 3 ⅔ large eggs, room temperature
- 2 ¼ tbsp lemon juice
- 1 ½ tsp vanilla extract
- 2 ¼ cups all-purpose flour, spooned and leveled (375 g), plus more for the pan
- ⅜ tsp baking powder
- ¾ tsp kosher salt
- Lemon glaze
- 1 ⅛ cups powdered sugar, 180 g
- 2 ¼ tbsp lemon juice
- ¾ tsp lemon zest
Part of an egg: beat the eggs together and measure about 3 tablespoons of beaten egg for each large egg you need.
Rounded to kitchen measures. Pinches, salt and leavening can go to the nearest easy amount.
Common swaps
| Recipe pan | Your pan | Make |
|---|---|---|
| 9x13-inch rectangle | 8x8-inch square | ×0.55 |
| 8x8-inch square | 9x13-inch rectangle | ×1.83 |
| 9x13-inch rectangle | 2 × 9-inch round | ×1.09 |
| 9-inch round | 8x8-inch square | the same amount |
| 9x5-inch loaf | 8x8-inch square | the same amount |
| 8x8-inch square | 9x5-inch loaf | ×0.7 |
| 9x13-inch rectangle | 18x13-inch half sheet | the same amount |
| 9x13-inch rectangle | 13x9-inch quarter sheet | ×0.5 |
| 10-inch Bundt (12 cups) | 9x13-inch rectangle | ×1.35 |
| 9x5-inch loaf | 8½x4½-inch loaf | ×0.78 |
An 8x8 square and a 9-inch round hold about the same, so they swap without changes. Two 9-inch rounds come close to one 9x13.
How the converter works
- A pan's area is width × length, or 3.14 × radius × radius for a round. Flat pans compare by area, so the batter stays as deep as the recipe meant.
- If your pan is shallower than that depth needs (a sheet pan for a 9x13 recipe), the amount is scaled to what your pan holds instead, and it bakes thinner and faster.
- Bundt and tube pans compare by how much they hold; fill any pan about half to two-thirds full so the batter has room to rise.
- It's better to go a little bigger than smaller: a too-full pan can overflow and bakes slowly in the middle.
- Capacities are filled to the rim with straight sides; sloped sides and rounded corners hold a little less. Pie plates vary the most.
Our baked recipes, by pan (57)
Each one has a "Different pan?" link next to its ingredients.
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- 9x13-inch rectangle 28 recipes
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- 9-inch round 3 recipes
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- 9-inch springform 1 recipe
- New York-Style Cheesecake
- 9-inch pie plate 7 recipes
- Classic Chicken Pot Pie, Classic Double-Crust Apple Pie, Classic Pecan Pie, Crumb-Topped Apple Pie, Lattice-Top Tart Cherry Pie, Quiche Lorraine with Bacon and Gruyère, Silky Classic Pumpkin Pie
- 9x5-inch loaf 7 recipes
- Chocolate Chip Walnut Banana Bread, Classic One-Bowl Banana Bread, Classic Vanilla Butter Pound Cake, Honey Whole Wheat Sandwich Bread, Moist Cinnamon Walnut Zucchini Bread, Soft Classic White Sandwich Bread, Spiced Pumpkin Bread
- 18x13-inch half sheet 2 recipes
- Crispy Oven-Baked French Fries, Crispy Sweet Potato Oven Fries
- 10-inch Bundt (12 cups) 1 recipe
- Lemon Cream Cheese Bundt Pound Cake
More conversions
Pan size tablesAll kitchen conversionsOven temperaturesBaking recipes
Sources
- King Arthur Baking: Why the size of your baking pan matters so much: bigger pans bake faster, smaller ones slower; fill pans half to two-thirds full; glass, ceramic and dark metal.
- King Arthur Baking: Glass or metal or stoneware: glass heats slowly, then holds heat, so it often bakes longer; lower the oven 25°F and allow up to 10 minutes more.
- King Arthur Baking: The essential alternative baking pan sizes: working out a pan's area; 8-inch square equals 9-inch round; the 2-inch depth the math assumes.
- USDA FSIS: Safe minimum internal temperature chart: 165°F for casseroles.
Pan areas and capacities are our own math from the pans' sizes; the bake-time and fill advice follows the sources. Read October 2026.