How Many Cups Of Batter In A Duncan Hines Cake Mix?

Most cake mix boxes contain around four cups of batter. For instance, Betty Crocker’sCrocker cake mixes contain four cups of batter, while Duncan Hines has only three and a half. Pillsbury is known to contain closer to five cups of batter.
Likewise, there are usually four cups of batter in one package of Betty Crocker cake mix. On the other hand, there are about three and a half cups of batter in a Duncan Hines cake mix. The Betty Crocker cake mix has the least amount of rising on the cake.

How many cups are in a 15.25 oz box of cake mix?

A cake mix that weighs 15.25 ounces has 3⅓ cups of mix total. So half a box of standard cake mix is 1⅔ cups.

How many cups of batter does a box cake mix make?

One package cake mix yields about 4 cups batter.

How many cups of batter do I need for a 9×13 pan?

9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.

How much of a cup is an ounce?

1 fluid ounce is equal to 0.12500004 cups, which is the conversion factor from ounces to cups.

How many cups of batter are in a bundt pan?

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

Can you double a box cake mix?

Yes, you can double a cake mix. If you do so, fill baking pans 1/2 full and bake at 325 F until the toothpick inserted in the center comes out clean.

How much batter do you put in an 8-inch pan?

Use this chart as a guide when baking wedding cake tiers.

3′ Deep Pans
Pan Shape Pan Size Cups Batter for 1 layer
Round 6′ 3
8′ 5
10′ 8

Can you bake a 9×13 cake in a bundt pan?

Can you bake a Bundt cake in a 13×9 pan? Yes—but don’t overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You’ll also need to adjust your baking time.

Can you put 2 cake mixes in 9×13 pan?

two cake mixes will be a little too much but its better than having a flat cake, one is not enough. I use only one box – if you want a taller cake, try the extender recipe

Do two 8×8 pans equal a 9×13?

You’re really in luck when it comes to using an 8×8 pan: it’s almost exactly half the size of your larger casserole dish! A 13×9 pan measures 117 square inches of surface area, which will hold about 14 cups of food. The 8×8 pan’s 64 inches of surface area can contain up to 8 cups.

Is 1 cup the same as 8 oz?

Liquid measuring cups indicate that 1 cup = 8 ounces. But what they really mean is 1 cup of liquid = 8 fluid ounces. For dry measurements, the rules change. Because dry ingredients vary greatly in weight, you can’t rely on the same conversion.

Does 4 ounces equal 1 cup?

Volume Equivalents (liquid)*
8 tablespoons 1/2 cup 4 fluid ounces
12 tablespoons 3/4 cup 6 fluid ounces
16 tablespoons 1 cup 8 fluid ounces
2 cups 1 pint 16 fluid ounces

Is 8 ounces half a cup?

Conversion Table

8 oz 1 cup
2 1/4 cup
4 1/2 cup
6 1/3 cup

How much batter do you put in a 10 inch cake pan?

One box of cake mix will fill two round, 6 – inch or 7- inch cake pans. One 8- inch round cake pan uses approximately 3 1/2 cups of batter, while one 10- inch round pan uses 6 cups. What happens if you put too much batter in a cake pan?

How many cups are in a 13×9 cake mix?

A 13-by-9-inch pan holds 12 cups . And a standard cupcake pan, with 1/2 cup batter in each of six cups , holds 3 cups . So a two-layer cake batter should convert easily to 12 cupcakes or a sheet cake. Can I use whole eggs in Duncan Hines white cake mix? The yolks do add color to a white mix , which is why they say to just use the whites.

How Many Cups of Batter in a Cake Mix (Answered with FAQs)

Cake mix can certainly be handy whether you’re in a pinch or you’re just not the “baking” type.However, buying a box of cake mix might not provide you with enough batter for your dream cake.That’s why you need to know that there are typically around four cups of batter per box.Hey, there!My name is Michelle, and I love baking (and eating) cake.

  1. I don’t tend to use cake mixes too often, but I can’t deny I have used them here and there.
  2. My mom swears by them, too!
  3. That said, I have definitely found out how many cups of batter in a cake mix box.
  4. If you need to know how many cups of batter in a cake mix box, you’ve come to the right place.
  5. This article will share how many cups of cake batter you can expect from a single cake mix box.
  6. From there, you can decide how many boxes of cake mix you truly need.
  • Are you ready to learn more about how many cups of batter in a cake mix box?

How Many Cups of Batter in a Box of Cake Mix?

A basic understanding of how many cups of batter are contained in a box of cake mix is essential, especially if you’re planning to build a large or two-tiered cake.To be honest, an XL-sized cake will require more than a single box of cake mix to complete.So, how much money do you require?The majority of cake mix boxes contain around four cups of batter.This amount of batter, on the other hand, might vary according on the manufacturer.

  1. For example, Betty Crocker’sCrocker cake mixes have four cups of batter, but Duncan Hines’ cake mixes include just three and a half cups of batter (see chart).
  2. Pillsbury is reported to contain more than five cups of batter in each batch of cookies.
  3. So, what exactly is the problem with all of the various amounts?
  4. In the end, it all boils down to the thickness and overall quality of the baked goods.
  5. Betty Crocker cakes tend to be denser and utilize more liquid than other cake recipes, therefore a larger amount of batter is required.
  6. Duncan Hines cakes are fluffier and lighter than other cakes because they contain less liquid.
  • If you’re unclear about how many boxes of cake mix you’ll need, it’s preferable to have too many than too few boxes on hand.
  • Most cake box mixes have enough ingredients to make a 9-inch cake, so you don’t have to do the arithmetic.
  • For example, if you’re preparing even a 10-inch cake, you should get two boxes of cake mi to be on the safe side when it comes to baking.


When it comes to the number of cups of batter in a cake mix box, the amount varies from company to business. The majority of boxes, on the other hand, contain roughly four cups. Please refer to the commonly asked questions section below if you have any further questions regarding this subject.

How many cups are in a 15.25 oz box of cake mix?

A cake mix box containing 15.25 ounces of batter will provide 3 1/2 cups of finished batter.

How many cups are in a Betty Crocker cake mix?

Betty Crocker cake mix boxes will include four cups of cake batter, according to the company.

How many cups of batter are in a Pillsbury white cake mix?

Pillsbury white cake mix boxes can contain anywhere from four to five cups of batter depending on the size of the package.

Can I make two boxes of cake mix at once?

In order to produce a larger cake, it is possible to make two boxes of cake mix at the same time. Simply double the quantities of the materials required!

Final Words

A box of cake mix normally contains roughly four cups of cake batter, however the exact amount varies depending on the manufacturer.The ideal strategy is to purchase more batter than you anticipate you will use in order to avoid having too little batter.Do you make your cakes from scratch or do you use a packaged cake mix?How many cups of batter do you get out of this recipe?Since I was a child, I’ve been a huge fan of sweets.

  1. This prompted me to go on a self-taught baking quest that began when I was thirteen years old.
  2. Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.
  3. People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.

How to Make Half a Cake Mix

It doesn’t matter if you’re wanting to bake a smaller cake in your toaster oven or just don’t want to deal with a large amount of enticing leftovers; preparing half of a cake mix is a fantastic alternative.We’ll guide you through the process of dividing a cake mix in half, from selecting a pan to separating eggs and making replacements.Do you need some inspiration on what to do with the leftover cake mix?Small Batch Cake Mix Cookies, Blueberry Coffee Cake, 3-Ingredient Chocolate Muffins, or a pair of teeny-tiny Cake Mix Mini Cakes For Two are all delicious treats to make using cake mix.While we are great lovers of homemade cookies, cupcakes, and muffins, there are times when it’s good to just grab a box of mix and whip up a quick treat for the family.

  1. The difficulty is that a regular (15.25 oz) cake mix might result in a large amount of leftover cake, especially if you’re cooking for just one or two people at a time.
  2. Dividing the mixture appears to be a good solution, but it might raise a lot of issues as well.
  3. As an example, how do you split an egg, what size pan should I use, and how long does it need to bake for are all questions that arise.
  4. We’ll address all of your questions and more in the section below!
  5. This piece ended up being a little longer than we anticipated, clocking in at over 2,500 words (I blame all the egg attempts).
  6. As a result, we’ve created a table of contents for your convenience.
  • If you want to jump forward to a specific section, simply click on the section you’re interested in and you’ll be sent there.

Table of Contents

  • New! halving the mix
  • dividing the water and oil in half
  • halving the eggs + substitutions
  • splitting the mix in half We experimented with few vegan egg substitutes.
  • Choosing the Right Pan
  • Temperature differences between an oven and a toaster oven
  • mixing and baking

Step1: Divide The Cake Mix In Half

The ingredients in your boxed cake mix have been lying on the shelf of your local grocery store for a while now, settling in.Before you begin, take the bag and shake it vigorously to ensure that everything is evenly distributed.Alternatively, you might try to throw half of the bag out, but splitting the mixture into equal pieces would produce the greatest results.There are two approaches you may take.Option 1: Making Use of a Scale In the United States, a normal boxed cake mix weighs 15.25 ounces.

  1. So half of a box of cake mix weights 7.625 ounces, or 7.625 ounces per serving.
  2. Place a medium-sized bowl on your scale and zero it out before measuring out half.
  3. Pour the mixture into the mixing bowl until it measures 7.62 ounces in total weight.
  4. Option 2: Measuring Cups as a Substitute A cake mix that weighs 15.25 ounces contains a total of 31.33 cups of mix.
  5. As a result, half a box of normal cake mix equals 123.3 cups.
  6. Use the spoon-and-sweep method to measure out half of the mixture.
  • This strategy will prevent you from compacting the mix and carrying more than half of the batch home with you.
  1. Using a piece of parchment paper, cover your work surface.
  2. Spoon the mixture into a dry measuring cup and level the mixture with the back of a knife
  3. Repete this process until you have 123.3 cups of the mix measured out.
  4. Fill the bag with the remaining half of cake mix if you have any dry mix left over after removing the parchment paper from the pan.

Did that come across as a little confusing? If this is the case, you should read this post from Sugar Spun Run on How To Properly Measure Flour. Okay, now that you’ve separated your mixture, let’s have a look at the remaining components.

Step 2: Divide The Water and Oil In Half

  • Calculate the required amount of water by dividing the total amount in half. Use 1/2 cup of water in place of 1 cup if the box directions ask for it. When it comes to oil, some boxed cake mixes (such as those from Betty Crocker and Pillsbury) call for 1/2 cup, while others (such as those from Duncan Hines) ask for 1/3 cup. Taking whatever the recipe on your package calls for, half the amount is needed. One-quarter of a cup is 1/4 cup or 4 tablespoons
  • one-third of a cup equals 2 tablespoons plus 2 teaspoons

I normally use olive oil or avocado oil to prepare our cake mix, but you may use any vegetable oil you choose in this recipe. Simply ensure that all of the other ingredients are at room temperature if you are using coconut oil (in a liquid condition) (and not cold). Otherwise, the coconut oil will solidify into lumps and foul up your batter, which will be a sorry sight to witness.

Step 3: Halve The Eggs + Substitutions

  • If the recipe calls for two eggs, just one egg should be used. But what if the recipe asks for three eggs? The Short Answer is: Use one full egg plus half of a beaten egg for this recipe. For the beaten egg, crack 1 egg into a small basin and whisk it with a fork until the white and yolk are well blended, about 30 seconds. Measure out half of the mixture, approximately 112 to 2 tablespoons (give or take a little). More information may be found in this page on How to Measure a Half an Egg. * The leftover beaten egg should be refrigerated and used within 24 hours of being refrigerated. With this technique, we were able to create a beautiful cake. It was juicy, had a pleasant flavor, and had a light texture. What you’d expect from a cake mix, to be honest. HOWEVER, the remaining beaten egg was a bit inconvenient and may have been a waste of time. As a result, we wanted to examine if it was possible to avoid it. We snatched up some more lemon cake mix, broke the boxes into smaller portions, and experimented with several alternatives. Applesauce First, we substituted 1/4 cup unsweetened applesauce for all of the eggs in the recipe. It is not recommended that you do this. (Spoiler alert: this is not a good option. The End Results: The cake hardly rose, it was flavorless, and when I attempted to cut it after it had cooled, it split and came apart on me. Would We Go Through With It Again? Nope. Greek Yogurt is a kind of yogurt that originates in Greece. Another alternative is to use 2 tablespoons of plain yogurt, either standard or Greek kind, for all of the eggs in the recipe. Conclusion: Although the cake did not rise significantly, it did stay together well and tasted delicious. The crumb was a little thicker, but not in a detrimental sense. Would We Recommend Using This Substitution in the Future? Yep. If you’re looking for something to serve for a summer brunch or Mother’s Day treat, I think you’ll find this pound cake-style texture to be excellent. Eggs and Greek yogurt are a delicious combination. The final option we tried was one egg with a spoonful of yogurt, which worked quite well. The End Results: This cake was soft, had a pleasant flavor, and was lower in weight than the all-yogurt alternative. While it did collapse a little, it did not crumble to pieces as the applesauce one did. Would We Recommend Using This Substitution in the Future? a hundred percent Yes! Generally speaking, it had a wonderful flavor and a beautiful texture. In addition, it was quite simple to grab a dollop of yogurt and mix it in with the one egg. What do you think of using 1 entire egg plus a portion of another egg? A number of small-batch baking recipes only ask for one egg white or one egg yolk, which is unusual (like our rich and fudgy toaster oven chocolate cookies). As a result, you will have some portion of an egg to use up. Using the same lemon cake mix as previously, we baked a half-cake to determine if adding an extra egg yolk or an extra egg white would make a decent addition to half of the cake. The first option we tested was one giant egg plus one egg yolk. It turned out to be rather tasty. In spite of the fact that the crumb was a little thicker than usual, it was still extremely soft and moist. Because of the additional yolk, the cake had a richer yellow hue, and the additional fat caused the cake to brown more quickly around the edges and on top as well. Would We Recommend Using This Substitution in the Future? Absolutely! The lemon taste of the cake comes through strongly. While it was somewhat denser than a regular cake mix, it wasn’t in a negative way. The second option we tested was one giant egg plus one egg white, which worked out well. The Final Results: After baking the cake, it had a slight eggy scent while cooling, which made me a bit anxious. Nonetheless, once the cake had been allowed to cool fully and we sliced into it, all I could detect/smell was a pleasant lemon flavor. The texture was incredibly light and bouncy, which was a pleasant surprise. Would We Recommend Using This Substitution in the Future? Without a doubt, the cake tasted excellent, and we both appreciated how light the texture of the cake was. We decided to experiment with two additional choices around a week after our marathon baking session ended. Making half of a mix with only one egg and half of a mix using two eggs. The 1-Egg Test Produced the Following Results: Because of this, it was significantly drier than the other cakes. While it retained some structural integrity, it was quickly demolished. It was almost as though the cake was falling apart in your mouth as you took a mouthful. Would We Recommend Using This Substitution in the Future? Most likely not. This cake was clearly preferable to the applesauce alternative, but it was not something I particularly appreciated. Tim did mention that he would eat it again in the future. The 2-Eggs Results: This cake rose far higher than any of the previous cakes, was extremely bouncy, and had a sponge-like texture. I had the impression that I would be able to cut and frost it with little difficulty and without a lot of crumbs. Would We Recommend Using This Substitution in the Future? Maybe. Tim had a great time with this dessert. I thought it was light and flavorful, but I thought it could have used a little more moisture. I’m thinking about trying it again, but substituting milk for the water and adding a little yogurt. For those who aren’t sure about what kind of egg option is best for them, it’s always a good idea to stay with one whole and one half egg. Here are a few suggestions on how to make use of the remaining egg: One tablespoon of egg is used in the making of these small-batch triple ginger biscuits.
  • Make a batch of chocolate chip pecan oatmeal cookies with 112 tablespoons of egg and set aside.
  • Using a frying pan, scramble the egg and then include it into a sandwich or salad

Here’s what happened when we experimented with vegan egg substitutes.This recipe was inspired by our recent experimentation with plant-based egg substitutes.It would be interesting to see how they performed in a cake mix.As a result, we attempted to make half of a lemon cake mix and half of a chocolate cake mix.We used Duncan Hines cake mixes and cooked each cake in an 8 × 8 pan at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center came out clean.

Substitute: Bob’s Red Mill Egg Replacer

  • Bob’s Red Mill Egg Replacer is a gluten-free blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber that may be used to replace eggs in a variety of recipes. With the addition of water, it may be used to replace for a whole egg, an egg white, or an egg yolk in a wide variety of baking recipes. How We Made Use of It: Following the package guidelines, combine 1 tablespoon of the egg replacer with 2 tablespoons of water, whisk, and set aside for 1 minute to thicken before adding to a recipe for each entire egg you wish to replace (or in this case, cake mix). We used 112 teaspoons of the egg replacer coupled with 3 tablespoons of water for each cake because we were only preparing half of a cake mix and only needed to replace 1 entire egg plus 1/12 of an egg. Presentation: During chilling, both the lemon and chocolate cakes sank a little in the centre and were flatter than a standard cake made from a box mix. Because of the drab hue of the lemon cake, it appeared to be more like cornmeal.
  • A little gritty aftertaste lingered on the palates of both the chocolate and lemon cakes, which had a subdued flavor.
  • Texture: The cakes were fragile and crumbly in texture, and it was nearly hard to remove a piece out of the pan without it shattering in half. Similarly to the cakes prepared with applesauce, it kind of crumbled in your mouth and turned to mush
  • Would We Recommend This Substitute in the Future: Possibly at a time of need. However, if we had alternative options, we would most likely choose not to
See also:  How Much Is A Muffin At Starbucks?

Substitute: Just Egg

  • Just Egg is a plant-based egg substitute that is kept chilled. When cooked in a frying pan, the major component in this pourable combination is intended to appear and taste like scrambled eggs. Mung beans are the primary ingredient in this pourable mixture. It is stated on the company’s website that Just Egg may be used in a range of baking recipes with the exception of light cakes and meringues. How We Made Use of It: Just Egg has the same amount of protein as one regular egg (3 tablespoons/44 grams). We used 412 tablespoons (66 grams) of the mixture to create each cake, which was enough to substitute one complete egg plus one-twelfth of an egg. Appearance: These cakes were likewise a little sunk in the centre and didn’t rise as much as the previous ones. Unlike the chocolate cake, which had a thick fudgy texture, the lemon cake had a brilliant yellow aspect.
  • Chocolate cake had a wonderful flavor, and if someone offered you a slice, you’d be startled to learn that it had been created without the use of any eggs at all. The lemon cake, on the other hand, was a completely other story. In addition to the fact that the lemon flavor was difficult to detect (both in taste and scent), the cake was less sweet than a standard cake mix and included a slight salinity. It’s possible that you’ll love this substitution if you find cake mixes to be overly sweet.
  • Texture: Both cakes were moist and light, yet they had enough structure to allow you to remove a piece and hold it in your palm without it crumbling
  • Would We Recommend This Substitute in the Future: Yes, without a doubt, to prepare a chocolate cake batter. It may or may not be good for other flavors, but we intend to experiment with it further and see how it works. Particularly given that it worked wonders as an egg substitute in our small one banana bread recipe

Do you have a favorite egg alternative that you use for baking cakes and baking mixes? We’d love to know about it in the comments section below.

Step 4: Pick Your Pan

  • Making half of a cake mix in a pan that measures 8 x 8 x 2 inches or an 8 or 9-inch circular pan are fine possibilities. If you don’t have one of those pans, we’ve got a slew of alternatives for you to consider. 8 1/2 x 4 1/2 loaf pan
  • 2 round 6 x 2-inch cake pans
  • 2 6-cup muffin pans or a 12-cup muffin pan
  • 2 6-cup muffin pans or a 12-cup muffin pan
  • 11 x 7-inch Cake Pan
  • Quarter Sheet Pan
  • 8.5 x 6.5-inch Casserole Pan
  • 8.5 x 6.5-inch Casserole Pan

*Pro Tip: When cutting the cake, use a plastic knife so that it does not harm the metal pan. Once you’ve decided on a pan, oil it thoroughly to ensure that your cake does not adhere to it.

Step 5: Preheat The Oven

If you’re using a traditional ‘large’ oven, make sure to read the package guidelines for the proper temperature setting.When using a regular toaster oven, I’ve discovered that lowering the temperature by 25 degrees produces the greatest results.When I use the convection setting on our countertop oven, I lower the temperature by 50 degrees to prevent burning (making sure not to go below 300F).This helps to ensure that the centre of the pie gets enough time to cook through without the edges being too brown.Due to the fact that every oven is different, you may need to experiment a little to discover the optimal temperature setting for your particular oven.

Step 6: Mix and Bake

  • Having split your mix and ingredients, chosen and prepared your pan, as well as preheated your oven, all that is needed is to prepare the batter and bake it. As directed on the packaging, combine half of the mix and half of the ingredients in a separate bowl. Once you have poured the batter into your prepared pan, follow the instructions for baking it. Check on Your Cake As Soon As Possible The baking time will be affected by the type of mix used, the pan used, the ingredients used, and the oven used. Cupcakes may take the same length of time (ours took 15 minutes)
  • but, they may take longer.
  • The baking time for a quarter sheet pan is shorter (14 to 16 minutes) than for a full sheet pan.
  • If you’re using a loaf pan, it will probably take longer (approximately 22 to 25 minutes).
  • Using two circular 6 x 2-inch cake pans will result in a shorter baking time (about 15-18 minutes).

To achieve the best results, begin checking for doneness 8 to 10 minutes sooner than the shortest baking time specified on the box for the cake pan you are using. Then, if necessary, extend the duration further. When a toothpick pushed into the center of the cake comes out clean, you know the cake is finished baking. Wait until the cake has totally cooled before cutting into it!

Storing The Leftover Dry Mix

In order to save time, I recommend placing the remaining mix inside of a reusable sandwich bag.In this manner, you may include it in the cake mix box with the directions and ingredients information.Advice from the pros: On the exterior of the box, write down the baking time, temperature, and pan that was used to bake half of the mix.In this method, whipping up the remaining half will be a piece of cake.Find all of our small batch cake mix recipes here if you’re seeking for ideas on how to use up your leftover cake mix.

Cake Pan Sizes & Conversions

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.A detailed look at popular cake pan sizes and conversions, as well as how to adapt recipes or make replacements based on the pan sizes you have is provided here.Most likely, unless you have a really well-stocked kitchen that has a plethora of baking pans, at some point you will come across a recipe for which you do not have the precise pan called for.A cake pan substitute is in reality the subject of the majority of the recipe queries I receive.

  1. I reasoned that it would be simpler to consolidate all of this information into a single, easily accessible location for all of us to reference.
  2. Hello and welcome to my Cake Pan Sizes & Conversions tutorial.

This Post Includes

  • Measurements for common baking pans
  • cake pans that are similar in design
  • Cake Pans may be substituted
  • cake recipes can be adapted to fit certain pans
  • Amount of Batter that several of my cake recipes produce (in ounces)

Common Baking Pan Measurements

In this section, you’ll discover common baking pan measurements, as well as the amount of batter that each pan can contain.*** Although the amount mentioned is the total amount of batter that each pan can contain, most cake pans are only half-filled on average (unless otherwise noted in the recipe you are using).The majority of the measurements were obtained in my own kitchen.Cross-referenced with the tried-and-true Joy of Baking, as well as other sources.

Measurement Conversions

  • 1 inch = 2.54cm
  • 1 cup = 240ml

12 cup round pans (62 inches (15 x 5cm) in diameter (960ml) 6 cups are equal to 8 2 inches (20 x 5cm) (1.4 liters) 8 cups are equal to 92 inches (23 x 5cm) (1.9 liters) 82-inch-square (20-by-5-centimeter) baking pans yield 8 cups (1.9 liters) 92-inch square (23-by-5-centimeters) Equals 10 cups (2.4 liters) 12 cups are equal to 102 inch square (25 x 5 cm) (2.8 liters) Pans with a rectangular shape – 2 inch (5 cm) 117 inches (28 x 18 cm) height equals ten cups (2.4 liters) 14 cups are equal to 139 inches (33 x 23 cm) (3.3 liters) Nine-and-a-half-inch-square springform pans (23 x 6 cm) yield ten cups (2.4 liters) 12 cups are equal to 10 x 2.5 inches (25 x 6 cm) (2.8 liters) Bundt Pan – the volume of the pan varies depending on the design.10-12 cups are equal to 10-3 inch (25 x 8 cm) (2.8 liters) The tube pan measures 9 3 inches (23 x 8 cm) and holds 12 cups (2.8 liters) 10 x 15 inch (27 x 39 cm) Jelly Roll Pans – 1 inch (2.5 cm) tall 10 x 15 inch (27 x 39 cm) Equals 10 cups (2.4 liters) 12 cups (32 x 44 cm) = 12 inches (32 x 44 cm) (2.8 liters) 84-inch (20-by-10-inch) loaf pans (about 3 inches (8 cm) tall) = 4 cups (960 ml) 8 cups are equal to 9 5 inch (23 x 13 cm) (1.9 liters)

How to Determine the Volume Yourself

If you want to determine the volume of a pan on your own, it’s really simple! Simply fill your pan with 1 cup of water at a time and count until it is completely full with water. That’s exactly what I do!

How Much Does This Pan Hold?

Here’s a handy list of the most popular baking pans, as well as the quantity of batter they can contain in each pan and which pans can hold the same amount of batter in each pan.*** Take note that the amounts mentioned indicate that you should fill the pan completely with batter, which isn’t ideal for baking because it results in a dense, dense product.Unless otherwise specified, filling pans approximately two-thirds of the way full is the optimum practice.This allows for the possibility of increasing.For example, my vanilla cake recipe makes around 8 cups of batter, which I divide between three 9-inch round cake pans (see recipe below).

  1. The two pans each carry 8 cups of batter!
  2. Cake batter is used in each layer, which amounts to just less than 3 cups each layer.
See also:  How To Make A Box Cake In A Crock Pot?

The following section will help you identify which baking pans can be exchanged for others based on the total capacity of the pans.

Round Pans

  • A 6 1/2-inch circular pan contains 4 cups of batter, which is the same amount as an 8-inch loaf pan does. It was a fun find! Cupcake recipes that make 12-16 cupcakes may be baked in three 6-inch cake pans with ease. For additional details, please see my 6 inch cakes.
  • 8-inch round pan contains 6 cups of batter
  • 9-inch round pan holds 8 cups of batter, which is the same as an 8-inch square pan and a 9-inch loaf pan
  • 9-inch square pan holds 8 cups of batter
  • 9-inch loaf pan holds 8 cups of batter
  • A 102 inch round pan contains 10-11 cups of batter, which is the same amount as a 92 inch square pan, 117 inch pan, 1015 inch jelly roll pan, 103 inch Bundt pan, and a 92.5 inch springform pan
  • a 102 inch round pan holds 10-11 cups of batter

Square Pans

  • A 8-inch square pan will hold 8 cups of batter, which is the same amount as a 9-inch round pan and a 9-inch loaf pan
  • a 9-inch square pan will hold 10 cups of batter, which is the same amount as a 10-2-inch round pan, 11-inch pan, 9-2.5-inch springform pan, 10-3-inch Bundt pan, and a 10-15-inch jelly roll pan
  • and a 10-inch square pan will hold 12 cups of batter, which

Rectangle Pans

  • 11-inch pan holds 10 cups of batter, which is the same amount as a 10-inch round pan, a 9-inch square pan, a 9-2.5-inch springform pan, a 10-inch Bundt pan, and a 10-inch 15-inch jelly roll pan
  • 9-13-inch pan holds 14-16 cups of batter, which is the same amount as two 9-inch round pans
  • 11-inch pan holds 10 cups of batter, which is the same amount as two 11-inch round pans

Jelly Roll Pans

  • 1015 inch jelly roll pan holds 10 cups of batter, which is the same as a 102 inch round pan, 9-inch square pan, 11-inch pan, 9-2.5 inch springform pan, and 10-inch Bundt pan
  • 1217 inch jelly roll pan holds 12 cups of batter, which is the same as a 102 inch square pan, 10-inch Bundt pan, 102.5 inch springform pan, and a 9-inch tube pan
  • 1015 inch jelly roll pan holds 10 cups of batter, which

Bundt Pans

Bundt pans are the most common size, measuring 10 inches in diameter.I have several that are 9.5 inches in diameter, and most Bundt cake recipes will still fit in them.10 inch Bundt pan holds 10-12 cups of batter, which is the same amount as a 10 inch round pan (10 cups), 9 inch square pan (10 cups), 10 inch square pan (12 cups), 11 inch pan (10 cups), 1015 inch jelly roll pan (10 cups), 1217 inch jelly roll pan (12 cups), 9 inch tube pan (10 cups), 102.5 inch springform pan (12 cups), and a 9-inch tube pan.10 inch Bundt pan holds 10-12 cup of batter, which is the same amount as a 10 (12 cups).

Tube Pans

Tube pans with a diameter of 9 3 inches are the common size. I have a few that are 8 inches and 10 inches in diameter, and most recipes that call for tube pans will fit in either of them. This pan contains 12 cups of batter, which is the same amount as a 102 inch square pan, 1217 inch jelly roll pan, and a 102.5 inch springform pan all at the same size.

Springform Pans

  • 102.5 inch springform pan holds 12 cups of batter, which is the same as a 102 inch round pan, 92 inch square pan, 117 inch pan, and a 1015 inch jelly roll pan
  • 92.5 inch springform pan holds 10 cups of batter, which is the same as a 102 inch square pan, 1217 inch jelly roll pan, and a 9 3 inch tube pan
  • 92.5 inch springform pan holds 12 cups of batter, which is the same as a 102 inch square pan, 12

Loaf Pans

  • 8-inch loaf pan holds 4 cups of batter, which is the same amount as a 6-inch round pan
  • 9-inch loaf pan holds 8 cups of batter, which is the same amount as a 9-inch round pan and an 8-inch square pan
  • 9-inch loaf pan holds 8 cups of batter, which is the same amount as a 9-inch round pan and an 8-inch square pan

Are you looking for a more in-depth cake baking and serving guide that is based on sizes? I enjoy directing readers to the Wilton Cake Baking & Serving Guide page on the Wilton website. It is extremely beneficial!

Substituting Cake Pans

  • This one is linked to the previous part since it is frequently necessary to use a different cake pan than the one specified in the recipe.
  • If you are substituting a baking pan that holds the same amount of batter, keep an eye on the baking time because the size of the baked item will alter as a result of the substitution.
  • Always keep an eye on the oven and start checking for doneness a few minutes sooner than the recipe specifies.

Remember to only fill baking pans about two-thirds of the way full, unless otherwise specified in the recipe.

Adapting Recipes to Fit Certain Cake Pans

  • Due to the fact that it is frequently necessary to swap different cake pans, I’m including it in the same area as the item above. Because the dimensions of the cooked food will change if you use a baking pan that holds the same quantity of batter, be cautious while baking in a different pan. Always keep an eye on the oven and start checking for doneness a few minutes sooner than the recipe calls for. If the recipe does not specify differently, fill pans just about 2/3 of the way full.

2) Once you’ve determined the volume or square inches that your pan can contain, you may securely make baking pan substitutes. A 913 inch pan, for example, with 117 square inches and a 9-inch round pan, with 63.5 square inches, you may be certain that the volume of one 913 inch pan will fit into TWO 9-inch round pans, as shown in the illustration (approximately 120 square inches total).

  • What happens if the volumes and square inches don’t quite line up?
  • You’ll need to make some adjustments to the recipe, which will need more math.
  • Convert modifications if you want to create a 9-inch round cake into a 10-inch round cake.

For example, if you want to make a 9-inch round cake into a 10-inch round cake, you’ll need to make alterations.A 9-inch round cake pan has a surface area of 63.5 square inches and can accommodate 8 cups of batter.A 10-inch circular cake pan has a surface area of 78.5 square inches and can contain 10 to 11 cups of batter.Your 10-inch cake layers will be very thin if you don’t make any modifications.A 25 percent increase in the batter will be required for this recipe.

  • To calculate this percentage, use cups or square inches as a measuring tool.
  • Subtract the number of cups you already have (8 cups) from the number of cups you desire (10 cups).
  • Divide that amount (2 cups) by the amount you have (8 cups), then multiply the result by 100.
  • (This is the universal method of calculating a percentage.) This equates to a quarter of the total.

How to Avoid the Math

  • When it comes to baking, I find that doubling the recipe or even creating two batches of batter works best for me the majority of the time (since I don’t trust myself with complicated arithmetic!) (In order to achieve the greatest results in terms of flavor and texture, I usually recommend creating separate complete batches rather than doubling.
  • Doubling the amount of ingredients increases the danger of over- or under-mixing and might overload your mixer.) Then I use the extra batter to create a few cupcakes on the side that I can freeze for another occasion later on.
  • It is preferable to have excess batter than to not have enough batter.

What About Eggs?

  • If you just need a portion of an egg for a recipe adjustment, break the egg, beat it, and then add whatever proportion of the mixture you require.
  • If you only have 3 Tablespoons of beaten egg but you need 1/3 of an egg, use 1 Tablespoon of the beaten egg.
  • If you want to be more accurate with your measures or if you aren’t confident in your measurements, you may weigh the beaten egg on a kitchen scale to establish precisely how much you want.

Cook your eggs the next morning with any leftovers you’ve saved by covering them and refrigerating them.

Amount of Batter Some of my Cake Recipes Yield

  • If you need to modify any of my recipes to fit different pan sizes, the following list will be of assistance. These are the recipes that I am familiar with, and all measurements are approximate in nature. The following amounts are approximate: Checkerboard Cake: approximately 8 cups
  • Vanilla Naked Cake: approximately 8 cups
  • Vanilla Cake: approximately 8 cups
  • Chocolate Cake: approximately 6 cups
  • White Cake: approximately 7 cups
  • Banana Cake: approximately 6 cups
  • Strawberry Cake: approximately 7 cups
  • Snickerdoodle Cake: approximately 8 cups
  • Coconut Cake: approximately 7-8 cups
  • Red Velvet Cake: approximately 6-7 cups
  • Lemon Cake: approximately 7 cups

My Favorite Baking Pans

  • I’ve compiled a list for you!
  • Invest on a set of these eight baking pans for your kitchen.
  • I hope that the next time you have a question concerning cake pan sizes and conversions, you will find your answer in this page, allowing you to confidently make the modifications that are necessary to your recipe.

Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website?Getting started with this email series is a terrific idea.I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

Convert ounces to cups (oz to cups)

How many cups are there in a pound? This is the conversion factor from ounces to cups: 1 fluid ounce equals 0.12500004 cups, which is equivalent to 0.12500004 cups. Fill in the blanks with your own value of ounces to convert to cups in the converter below. If you prefer, you can convert from cups to ounces in the other direction by using the converter for cups to ounces.

Facts about fluid ounce (oz)

  • A fluid ounce is a unit of volume that is recognized by both the Imperial system of units and the United States customary units system of measurements.
  • The two metrics, on the other hand, are not nearly the same: 1.734 cubic inches or 28.4130625 millilitres is the Imperial fluid ounce, which is one-hundredth of an imperial gallon, one-hundredth of an imperial pint, eight fluid drams, or one-hundredth of an imperial gallon.
  • If you weigh this amount of water in air using brass weights, it weighs extremely close to one avoirdupois (i.e., it is the volume occupied by one ounce at 62 degrees Fahrenheit (16.7 degrees Celsius).

Here is a list of all the ounce conversions.

Facts about cup (cup)

  • When it comes to cooking, the cup is a volume measurement unit that is used to measure bulk items such as chopped vegetables (which is an example of a dry measurement) or liquids such as milk (fluid measurement).
  • A large number of countries, particularly those that were previously a part of the British Empire, including the United States and most members of the Commonwealth of Nations, as well as countries that tried to imitate them, such as Japan, have adopted the phrase in common usage.
  • You can find all of the cup conversions here.

General information about oz to cups

Other conversion pairs in volume

  • Convert cups to gallons
  • Convert cups to ounces
  • Convert cups to pints
  • Convert cups to quarts
  • Convert gallons to ounces
  • Convert cups to pints
  • Convert cups to quarts
  • Convert cups to ounces
  • Convert gallons to cups
  • Convert gallons to liters
  • Convert gallons to pints
  • Convert gallons to quarts
  • Convert liters to milliliters
  • Convert milliliters to liters
  • Convert milliliters to liters
  • Convert milliliters to liters
  • Convert milliliters to liters
  • Convert milliliters to liters
  • Convert milliliters to liter
  • How to convert a milliliter to an ounce
  • Calculate the conversion between ounces and gallons and between ounces and milliliters
  • Converting ounces to quarts is simple.
  • The following conversions are available: pints to cups
  • pints to gallons
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  • Convert a quart of liquid into ounces.
  • Convert quarts to cups
  • convert quarts to gallons
  • convert quarts to pints
  • convert quarts to gallons
  • convert quarts to pints

Tips and Tricks for Baking With Bundt Pans

  • Bundt cakes are a terrific option if you’re searching for a dessert that can be made quickly and easily.
  • Bundt cakes are gorgeous even when served plain, thanks to the molded pans in which they are baked.
  • No elaborate icing is necessary!

However, if you feel the urge to dress them up, a simple sprinkle of powdered sugar or a drizzle of glaze is generally plenty.Despite the fact that bundt cakes are simple to create, there are a few tips and tactics that may make the process go more smoothly.Making use of these helpful tips will ensure that you always end up with the most delicious Bundt Cake possible.

Bundt Cake Pan Capacity

  • Cake pans such as traditional Bundt tiered pans hold 12 cups of batter, which is the right amount for a two-cake cake mix.
  • All standard bundt cake pans will fit properly in most recipes that call for 10 to 12 cups of cake batter.
  • Other pans available include a 6-cup Classic pan and a 6-cup Wreath pan, all of which accommodate 6 cups of batter each.

The Festival pan has a capacity of 9 cups.There are 10 cups in each of the following pans: the Rose, Sunflower, Star, Fleur De Lis, Bavarian Pan, and Fancy Loaf Pan.When used together, the Bundtlette Pan and Mini-Bundt provide six 1-cup mini cakes.If you do not see your exact pan on this list, simply fill the pan halfway with cups of water and count how many cups it takes to make one cup of soup.The total number of water cups required will be the same as the capacity of your batter.

Preparing Bundt Pans

  • If your bundt cake has stuck to the pan, you’re not alone in experiencing this problem.
  • Traditionally, bundt cakes are renowned for adhering to their intricate cake forms, and it can be difficult to remove the bundt cakes from their molds neatly and without breaking them.
  • I’ve had the greatest results when I prepare my pans by brushing on the solid shortening with a pastry brush before baking (use butter-flavored for more flavor).

After that, I dust with flour.Make certain that all regions, particularly the central cone, are covered.Instead of flour, you could use a little amount of your dry cake mix, or if you’re making chocolate cakes, cocoa powder would work well.If you use sugar instead of flour, your cake will have a sparkling, somewhat caramelized finish, as opposed to using flour.Baking PAM Nonstick Cooking Spray is now available in a Baking variant, which contains flour that has been blended straight into the spray.

  • This is another another excellent option for prepping Bundt pans.

Bundt Cake Baking Tips

  • Fill your Bundt pan only 2/3 of the way full of batter for the best results.
  • The result will be that, even if the batter rises throughout the baking process, the batter will not overflow the baking pan.
  • How long should you bake a bundt cake in the oven?

The baking and chilling periods vary depending on the density of the batter.For the 12-cup pans, I’ve read recipes that say they should be baked anywhere from 35 minutes to an hour.Bundtlette Pans should be baked for 15 to 35 minutes..There is no one-size-fits-all solution to this problem.You should keep a close check on the cake while it is baking, and after it appears to be done, poke it with a toothpick to see whether it is done properly.

  • When the toothpick emerges from the cake with only a few moist crumbs adhering to it, the cake is complete.
See also:  How Full To Fill Cake Pan?

Leftover Batter

If your Bundt pan has a lower capacity than a normal cake recipe, you may have batter left over from a standard cake recipe after baking.The extra batter may be baked in a 3 x 5-inch loaf pan if you don’t want the batter to go to waste, or you can freeze it.You may put half of the batter in the refrigerator if you only have one 6-cup pan available.Allow the batter to come to room temperature before using it once the pan has been removed and allowed to cool.

Cleaning Bundt Pans

Following cooling, I use a dry paper towel to wipe away any extra flour and shortening from the pan, followed by hand-washing to clean the pan. Hand-washing the pan will ensure that it will remain in good condition for many years to come.

Recommended Bundt Cake Recipes

  • This interesting spin on citrus cake utilizes kumquats to infuse the cake with a fresh, lively taste that is both refreshing and delicious.
  • Bundt Cake With Pumpkin: This is a beautiful bundt cake that can be enjoyed at any time of year. It’s also a nice drink for after-dinner tea.
  • It’s a Bacardi Rum Cake, and it’s something I prepare a few times a year. It’s delicious, and it’s also quite simple to make

How to Bake a Bundt Cake Without a Bundt Pan

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Don’t have the right equipment? Don’t worry! You’re not the first person on the hunt for a Bundt pan substitute.

Bundt cakes are delectable, that is a well-established truth. However, you may not be aware that you can still make a great Bundt cake even if you do not have the proper pan. It’s likely that you already have the ideal Bundt pan alternative in your kitchen right now.

What to Use Instead of a Bundt Pan

Thanks to the versatility of Bundt cake pans, you may make this recipe in a variety of sizes.You essentially have two alternatives here: either create your own Bundt pan or use a different pan entirely for this recipe.Please keep in mind that you will not receive the same styled exterior if you do not use a true Bundt pan, regardless of whatever choice you pick.Everything you can bake in a Bundt pan is listed here.

How to Make Your Own Bundt Pan

Make your own alternative Bundt pan using a normal round cake pan (preferably a 9-inch round), pie weights (such as these), and a small, empty oven-proof container (like a simple oven-safe glass Pyrex dish).Place the glass in the center of the cake pan and load it with weights to ensure that it does not move (you do not want batter behind that glass, believe me).After that, pour in your batter.Editor’s Note: Because a Bundt pan is deep, using a standard 9-inch round pan will result in far more batter than necessary.

A second ″Bundt″ cake should be made at the same time as the first.

How to Convert a Bundt Cake Recipe

Whatever pan you happen to have in your kitchen, you may use to make a Bundt cake recipe work for you.The first step in converting your Bundt cake recipe is deciding which pan you’ll use.In a regular Bundt cake pan, you can fit between 10 and 12 cups of batter, and standard Bundt cake recipes often yield somewhat more batter than what you’d get from baking two 9-inch round cakes or a 13-inch round pan.More baking pan modifications may be found here.

Is it possible to bake a Bundt cake in a 13×9 pan?Yes, but be careful not to overfill the pan.Make sure to leave around 1/2′′ to 1/4′′ of space at the top of the cake to allow for expansion.

  • In addition, you’ll need to alter the baking time.
  • Because bundt cake pans are deep, baking times for bundt cakes are often longer.
  • Change the baking dish to a shallower one, bake for a substantially shorter length of time, and check on it more regularly.
  • Check the cake every 10 to 15 minutes with a toothpick or skewer until the toothpick or skewer comes out clean.
  • Here Are Some of Our Favorite Bundt Cake Recipes from Taste of Home Magazine

California Lemon Pound Cake

When I live in California, citrus trees are numerous, and I’m constantly seeking for new dishes that include the fruit from the orange and lemon trees in my backyard. This is one of my all-time favorite songs! This recipe was passed down to me by my mum. The following is from Spring Valley, California resident Richard Killeaney: Recipes may be obtained by clicking here.

Blueberries and Cream Coffee Cake

It’s my go-to dish for all of our holiday get-togethers since it’s great for breakfast or dessert and can be served warm or cold. Prepare this coffee cake because it’s simple to make and it’s the most delicious coffee cake I’ve ever tasted. Susan Ober of Franconia, New Hampshire, sent in this message.

Margarita Cake

During the summer, this margarita cake is ideal for a picnic in the park. You’ll be astonished at how much it resembles the actual thing in terms of flavor. This collection of margarita dessert recipes is also a tasty option. Huntingdon Valley, Pennsylvania resident Dawn Lowenstein contributed to this article.

Banana Pound Cake

For this dessert, I used a simple pound cake recipe from my great-aunt, which I modified somewhat. It results in a delicious cake that easily pops out of the baking pan. The following is from Nancy Zimmerman of Cape May Court House in New Jersey:

Lemon Sour Cream Pound Cake

This beautiful lemon sour cream pound cake is a hit with everyone, and it doesn’t last long in my household. Why not prepare two and save one in the freezer for another day? —Annettia Mounger, a resident of Kansas City, Mo.

Olive Oil Cake

Because a good olive oil cake is not excessively sweet, it may be enjoyed as a morning treat or an afternoon snack in addition to being served as a dessert. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.

Grandma’s Carrot Cake

My grandmother held a particular place in my heart. She had a large country kitchen that was always filled with beautiful fragrances whenever we went to visit. This was one of her most valued cake recipes, and it has been a family favorite from generation to generation since she created it. Dennis Strasz, from the city of Detroit, Michigan

Raspberry Moscow Mule Cake

Moscow Mule Cake is the best cake I’ve ever cooked from scratch, and it’s my personal favorite. My favorite part about it is because it’s juicy and tasty, and it reminds me of my favorite drink. Becky Hardin, of St. Peters, Missouri, sent this response.

Mom’s Citrus Buttermilk Cake

This delicious lemon cake is a huge hit with everyone. The combination of fresh raspberries and vanilla ice cream is really wonderful. Janet Hallford, of North Richland Hills, Texas.

Lemon Poppy Seed Cake

Brenda Wood of Egbert, Ontario received a number of recipes from Betty Bjarnason, including this delectable, lemony poppy seed cake. She intends to compile them into a reunion cookbook.

Pina Colada Tube Cake

We called this cake a ″pina colada″ cake because it has coconut, pineapple, and rum, much like the drink. It’s a nice, relaxing way to wrap up a large spread of food. The author, Debra Keil, of Owasso, Oklahoma

Peanut Butter Bundt Cake

Coconut, pineapple, and rum are the main ingredients in this cake, which we termed ″pina colada.″ Adding this towards the conclusion of a large spread is quite relaxing and comforting. Deborah Keil of Owasso, Oklahoma, contributed to this article.

Almond Apricot Coffee Cake

This cake is distinguished by its nutty scent and subtle fruit flavor, which makes it suitable for serving to guests. As a delightful variant, strawberry or raspberry preserves can be used instead of the jam. In Greenfield, Iowa, Sharon Mensing writes:

Down South Sweet Tea Cake

My favorite thing about this dish is because it incorporates two of the tastiest and most well-known foods from the South: sweet tea and nuts! Using a cake mix simplifies preparation and helps to alleviate the pressure of the festive season. — Melissa Millwood of Lyman, South Carolina, is a writer.

Brown Sugar Pound Cake

This moist pound cake was the first recipe I ever perfected. We predict you’ll want to devour the browned butter frosting straight from the spoon. It has a praline flavor to it. The following is a letter sent by Shawn Barto of Winter Garden, Florida

Citrus-Raspberry Coffee Cake

The flavors of orange and lemon work well together to enhance the raspberry taste in this rich cake. Sprinkle on some confectioners’ sugar to give it a lovely finishing touch before serving. — The author, Pat Harlow, of Cataldo, Idaho

Coconut Fudge Cake

″A large piece of this luscious cake is a chocolate and coconut connoisseur’s dream,″ says the author ″Johnnie makes a point. ″You should see the joy on my husband’s and children’s and grandchildren’s faces when I serve it.″

Jelly Donut Cake

Cake. Doughnuts. You no longer have to select between the two options. This simple jelly-filled cake will impress your friends and family. Make every effort to evenly distribute the jelly in the middle of the half-filled Bundt pan so that it does not seep out the sides of the cake when it is baked. The writer, Colleen Delawder, of Herndon, Virginia,

Chocolate Comfort Cake

This luscious and delectable chocolate cake is frequently the first dessert to disappear from the dessert table. People even consume the crumbs that fall to the ground. It’s always my first pick when it comes to holiday feasts. “I am Ellen Riley from Murfreesboro, Tennessee.”

Raspberry Swirl Pound Cake

When you want to give your family to something unique and delicious, make this recipe for them. In addition, the raspberries and mint provide a burst of springtime freshness. Caroline Curtin of Ellicott City, Maryland

Caribbean Coconut Rum Cake

My perspective on those drunken goodies that make bags sag in the back This luscious cake, which I made after returning from Jamaica, has a strong rum flavor. Before serving, you may want to take a picture of your visitors’ IDs. The longer the rum is allowed to soak in, the better it is—overnight is ideal. Collingswood, New Jersey resident Jenn Hall

Sour Cream Pound Cake

Because I am the postmaster for our town, I am only able to bake in my leisure time. This recipe for sour cream pound cake is one of my favorites. It’s delicious on its own, but it’s even better when layered with ice cream and chocolate syrup for a hot fudge sundae! Karen Conrad lives in the Wisconsin town of East Troy.

Blueberry Sour Cream Coffee Cake

Our holiday meals would not be the same without this delectable coffee cake on the table. Everyone who has tried it and asked for the recipe has praised it and asked for the recipe. Susan Walschlager, of Anderson, Indiana, provided this statement.

Lemon Rhubarb Tube Cake

Try this dessert if you want a taste of summer. The tartrhubarb topping and the tart lemon taste of the cake are both really pleasant. Weir, Kansas resident Courtney Stultz

Fluted Lemon Cake with Fresh Fruit

If you bake it in a nice fluted pan, this zesty, golden-brown cake will appear even more impressive. Fresh fruit and whipped cream should be placed on each slice before serving. — Donna Pochoday of Morristown, New Jersey, submitted this entry.

Rainbow Cake with Clouds

Some cakes are able to stand on their own without the need of frosting. To create fluffy clouds on top of this vibrant Rainbow Cake, use a small amount of whipped cream. J.T. Tigchelaar of Jerseyville, Ontario sent this in:

Coconut Pound Cake with Lime Glaze

This pound cake is very delicious! Because oven temperatures vary, if the cake is not done after 1 hour and 20 minutes, bake it for another 5 minutes at a time until it is. For the glaze, use freshly squeezed lime juice rather than bottled lime juice. Sterling, Virginia resident Jo McFarland wrote in to say

Easy Pistachio Tube Cake

Mixes make it simple to create this light cake, and a fluted tube pan makes it festive for holiday parties. Choose the pistachios on top for an added crunch that will be appreciated. — Dina Crowell of Fredericksburg, Virginia, is a writer.

Surprise Carrot Cake

This carrot cake recipe was sent to me by a cousin. This dish is perfect for potlucks because of the ″surprise″ cream cheese center it contains. It’s also a hit with my spouse and our two small children! Little Britain, Ontario resident Lisa Bowen shared her thoughts.

Contest-Winning Moist Chocolate Cake

You don’t have to spend a lot of time preparing an attractive and delectable dessert to serve guests. Simply combine all of the ingredients in a single dish, bake, and prepare for everyone to adore this luscious dark chocolate cake recipe. The writer, Christa Hageman, lives in Telford, Pennsylvania.

If you find yourself with buckets of leftovers after making your favorite casserole, just cut the recipe in half! We’ll teach you how to convert that 9×13 recipe to an 8×8 pan.

For a long time, the 13-inch pan was the most popular size.Using a huge pan allowed you to make a bubbling, cheesy casserole that was filling and comforting enough to serve an entire army.(Try these dishes that were awarded first place in a contest!) Today, it’s all about the 8-inch baking dish, which is perfect for those of us who are only cooking for one or two people.Unfortunately, you already have all of those wonderful casserole recipes in your collection!

Never fear: we have the ability to reduce our spending.The process of learning how to convert a recipe from 913 to 808 is astonishingly straightforward — even for those of us who are mathematically impaired!

Cut Your Recipe in Half

When it comes to utilizing an 8-inch pan, you’re in luck because it’s almost precisely half the size of your bigger casserole dish!A 13-by-9-inch baking pan has a surface area of 117 square inches and can contain approximately 14 cups of food.The 64-inch surface area of the 8-inch pan allows it to hold up to 8 cups of liquid.Furthermore, because there will be no significant variation in surface area or batter depth when you pack your half recipe into the smaller baking dish, you will not need to modify the oven temperature or cooking time.

Simply reduce the quantities of all of the components in your recipe by half.It’s almost too good to be true!

What About Ingredients That You Can’t Halve?

Cutting some components in half is a challenging task for some people (like a whole egg, for example).This is a scenario in which you can just utilize the entire egg.When you consider that a savory casserole contains around 8 cups of other ingredients, the extra tablespoon or two of liquid from the egg will not make that much of a differ

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