A standard 10-inch Bundt pan and a 9×13 pan hold about the same amount of batter, so most recipes move between them without changing a single ingredient. A full-size Bundt pan holds 10 to 15 cups (12 cups is the most common), and a 9x13x2-inch pan holds about 14 cups. What changes is the baking time: batter in a Bundt pan is much deeper, so it bakes about 15 to 25 minutes longer at the same temperature.
Use the chart and steps below to convert in either direction, and check the list of cakes that do not survive the switch.
Bundt Pan to 9×13 Conversion Chart
| Pan | Capacity to the brim | Batter it takes | Typical time at 350°F |
|---|---|---|---|
| 9x13x2-inch pan | about 14 cups | 6 to 7 cups | 30 to 40 minutes |
| 12-cup Bundt pan (10 inch) | 12 cups | 6 to 8 cups | 45 to 60 minutes |
| 10-cup Bundt pan | 10 cups | 5 to 6 1/2 cups | 40 to 55 minutes |
| 6-cup Bundt pan | 6 cups | 3 to 4 cups | 30 to 40 minutes |
| Two 9-inch round pans | about 16 cups total | 6 to 7 cups | 25 to 35 minutes |
The batter column is the useful one. A recipe for one 9×13 cake, a two-layer 9-inch cake or one box of cake mix makes roughly 5 to 7 cups of batter, which fits a 10- or 12-cup Bundt pan. A Bundt pan should be filled no more than about two-thirds to three-quarters full so the cake has room to rise.
How to Convert a 9×13 Recipe to a Bundt Pan
- Check the capacity. Pour water into your Bundt pan with a measuring cup. If it holds 10 cups or more, a standard 9×13 recipe will fit.
- Grease every ridge. Brush the pan with soft butter or shortening and dust it with flour, or use a baking spray that contains flour. Bundt cakes stick in the folds, not on the flat parts.
- Fill no more than three-quarters full. If there is extra batter, bake it in a few muffin cups.
- Keep the temperature, extend the time. Bake at the temperature in the recipe, usually 350°F. Start checking at the 9×13 time plus 10 minutes; most cakes need 45 to 60 minutes.
- Test in the thickest part. A skewer pushed into the highest ring of the cake should come out clean, and the cake should start pulling away from the sides.
- Cool 10 to 15 minutes, then turn it out. Too soon and it breaks; too late and the sugar sets and glues it in.
How to Convert a Bundt Recipe to a 9×13 Pan
Going the other way is easier because the cake is thinner. Pour the batter for a 10- or 12-cup Bundt into a greased 9×13 pan and bake at the same temperature, starting to check about 20 minutes earlier than the Bundt time. Most Bundt recipes are done in 30 to 40 minutes in a 9×13. Glazes that would drip down the sides of a Bundt cake can be spread over the top instead.
If the Bundt recipe is for a 6-cup pan, it is half a 9×13 recipe: bake it in an 8×8 or 9×9 pan instead. For other swaps, see the baking pan size equivalents chart and the 9×13 pan size equivalent guide.
Cakes That Do Not Convert Well
- Upside-down cakes. The fruit layer on the bottom of a 9×13 becomes the top of a Bundt and can stick in the ridges. A recipe written for a Bundt, such as this pineapple upside-down cake in a Bundt pan, is the better route.
- Crumb and streusel toppings. On a Bundt they end up underneath. Layer the streusel in the middle of the batter instead.
- Poke cakes and frosted sheet cakes. These rely on a flat top.
- Very thin batters. Some chiffon and sponge batters are meant for an ungreased tube pan, not a greased Bundt.
- Brownies and bars. They are too dense for the deep ring and the edges dry out before the center sets.
Pound cakes, butter cakes, chocolate cakes, banana and pumpkin quick breads, coffee cakes and boxed cake mixes all convert well.
Bundt Pan and 9×13 FAQ
- Is a Bundt pan the same as a 9×13? No, but a 10- to 12-cup Bundt holds about the same amount of batter as a 9×13, so recipes swap easily.
- Can I use a box cake mix in a Bundt pan? Yes. One standard box fits a 10- or 12-cup Bundt. Expect about 35 to 45 minutes at 350°F.
- Why is my Bundt cake raw in the middle? It needed more time. Cover the top loosely with foil if it is browning too fast and keep baking until a skewer comes out clean.
- Where does the name come from? “Bundt” is a trademark of the cookware maker Nordic Ware, which popularized the fluted pan in North America in the 1950s and 1960s. The shape is based on the European Gugelhupf.
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