For best results, use the pan size called for in a recipe. If you must substitute a pan, it is important to choose one with the same volume and similar depth. Be aware that using a different pan size requires an adjustment in baking time.

 

Pan Size Approximate Volume
1 3/4″ x 3/4″ mini muffin cup 1/8 cup (2 tablespoons)
2 3/4″ x 1 1/8″ muffin cup 1/4 cup
2 3/4″ x 1 3/8″ muffin cup scant 1/2 cup
3″ x 1 1/4″ giant muffin cup 5/8 cup
5 1/2″ x 3″ x 2 1/2″ loaf 2 cups
7″ x 1 1/4″ pie 2 cups
5″ x 2″ round cake 2 2/3 cups
6″ x 4 1/2″ x 3″ loaf 3 cups
8″ x 1 1/4″ pie 3 cups
6 1/4″ x 2 1/2″ ring mold 3 1/2 cups
6″ x 2″ round cake 3 3/4 cups
1-quart soufflé 4 cups
8″ x 1 1/2″ pie 4 cups
8″ x 1 1/2″ round cake 4 cups
8″ x 4″ x 2 1/2″ loaf 4 cups
9″ x 1 1/4″ pie 4 cups
11 3/4″ x 7 1/2″ x 3/4″ jelly roll 4 cups
8 1/2″ x 2 1/2″ ring mold 4 1/2 cups
8 1/2″ x 4 1/4″ x 3″ loaf 5 cups
9″ x 1 1/2″ pie 5 cups
7″ x 2″round cake 5 1/4 cups
7 1/2″ x 3″ bundt 6 cups
8″ x 2″ round cake 6 cups
9″ x 1 1/2″ round cake 6 cups
8″ x 8″ x 1 1/2″ square 6 cups
10″ x 2″ pie (deep-dish) 6 cups
11″ x 7″ x 2″ rectangular 6 cups
8″ x 8″ x 2″ square 8 cups
9″ x 5″ x 3″ loaf 8 cups
9″ x 2″ pie (deep-dish) 8 cups
9″ x 2″ round cake 8 cups
9″ x 9″ x 1 1/2″ square 8 cups
9 1/2″ brioche 8 cups
11″ x 7″ x 2″ rectangle 8 cups
9″ x 3″ bundt 8 cups
8″x 3″ tube 8 cups
9″ x 9″ x 2″ square 10 cups
9 1/2″ x 2 1/2″ springform 10 cups
9″ x 3″ tube 10 cups
15 1/2″ x 10 1/2″ x 1″ jelly roll 10 cups
9″ x 4″ Kugelhopf (tube) 11 cups
10″ x 2″ round cake 11 cups
10″ x 3 1/2″ bundt (tube) 12 cups
9″ x 3″ tube 12 cups
10″ x 2 1/2″ springform 12 cups
17 1/4″ x 11 1/2″ x 1″ jelly roll 13 cups
13″ x 9″ x 2″ rectangular 15 cups
12″ x 2″ round cake 15 cups
10″ x 4″ tube 16 cups