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Equivalent Pan Sizes

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About
Note that any shape pan of the same volume can be substituted for any other. Remember that because the depth of the batter may change, the baking time may need to be adjusted. All pans were filled to the top to determine the maximum capacity.
ROUND CAKE PANS 6 × 2 3¾ cups
8 × l½ 5 cups
9 × l½ 6½ cups
SQUARE CAKE PANS 8 × 8 × 2 7 to 8 cups
9 × 9 × 2 10 cups
SPRINGFORM PANS 6 × 3 4 cups
7 × 2½ 5⅓ cups
8½ × 2½ 7½ cups
9½ × 2½ 9 cups
BUNDT AND 6½ × 3½ 5½ cups
KUGELHOPF PANS 8½ × 3½ 7 cups
10 × 3¼ 12 cups
TUBE PANS
narrow center funnel 9 × 3 10 cups
wide center funnel 9½ × 3 7 to 8 cups
RING MOLD 9 × 2¾ 7½ cups
LOAF PANS
miniature disposable foil 5¾ × 3 ¼ × 2 1¾ cups
standard disposable foil 8 × 3¾ × 2 nearly 5 cup
metal 8 × 4 × 2 5 cups
PIE PANS 9 inches 4½ cups
10 inches 6½ cups
deep 9½-inch (Pyrex) 7 cups
GRATIN DISHES oval 11 × 2 7 cups
oval 13 × 8 × 2¾ 11 cups
RECTANGULAR BAKING DISHES
11¾ × 7½ × 1¾ (Pyrex) 10 cups (2½ quarts)
13 × 9 × 3 (Le Creuset) about 14 cups (3½ quarts)
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