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Baking Pan Sizes |
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|
Pan Size |
Batter Amount |
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Rectangular cake pans |
|
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• 8 × 8 × 2 in. deep |
6 cups batter |
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• 9 × 9 × 1 1/2 in. deep |
8 cups batter |
|
• 9 × 9 × 2 in. deep |
10 cups batter |
|
• 13 × 9 × 2 in. deep |
14 cups batter |
|
Round cake pans |
|
|
• 8 × 1 1/2 in. deep |
4 cups batter |
|
• 9 × 1 1/2 in. deep |
6 cups batter6 cups batter |
|
Pie plates |
|
|
• 8 × 1 1/4 in. deep |
3 cups filling to be level with top;4–4 1/2 cups filling, mounded |
|
• 9 × 1/2 in. deep |
4 cups filling to be level with top; 5–6 cups filling, mounded |
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Loaf pans |
|
|
• 8 1/2 × 4 1/2 × 2 1/2 in. deep |
6 cups batter |
|
• 9 × 5 × 3 in. deep |
8 cups batter |