So you want to make the ultimate layered carrot cake…for a party of four. Or you want to morph that eight-serving coffee cake into a 13×9 potluck favorite. How do you adapt recipes for different baking pan sizes? Turns out, it isn’t as tough as you might think.
We’ve done the math on common pans for you in the chart below, so you can create desserts for two—or 20!—with confidence. If you’d like to figure out the math for yourself, read on. (Need to know how to cut down a recipe? Read our expert tips.) 
How to Convert a Recipe to Any Size Pan
For baking cakes, brownies and other batter-y foods, find the area of the pan you want to use and compare it to the pan called for in the recipe. Then you’ll have a good idea of how your pan measures up, and you can increase or trim back the recipe accordingly.
It all starts with square inches.
Use the pan’s dimensions to calculate its area, which is described in square inches. You’ll remember the simple equations below from your school days.
Rectangular and Square Pans
Find the area by multiplying the length by the width.
Here are the calculations for common square and rectangular pans.
- 6-in. square pan = 36 square in.
- 8-in. square pan = 64 square in.
- 9-in. square pan = 81 square in.
- 11×7-in. pan = 77 square in.
- 13×9-in. pan = 117 square in.
- 15×10-in. jellyroll pan = 150 square in.
Editor’s tip: An 11×7-in. pan is about 2/3 the size of 13×9: (77 / 117 = 65%). Don’t want to make a big 13×9-inch pan? Make a 2/3 batch of the recipe. Alternatively, you can multiply any 11×7 recipe by 1.5 and turn it into a crowd-pleasing 13×9.
Round Pans
To find the area of a circle, you multiply π (3.14) by the radius, squared. Radius is the distance from the center of a circle to the outside. To find it, simply divide the diameter of your round pan by 2.
Here are the calculations for common round pans.
- 6-in. round = 3.14 x [3 x 3] = 28 square in.
- 8-in. round = 3.14 x [4 x 4] = 50 square in.
- 9-in. round = 3.14 x [4.5 x 4.5] = 64 square in.
- 10-in. round = 3.14 x [5 x 5] = 79 square in.
- 12-in. round = 3.14 x [6 x 6] = 113 square in.
- 15-in. round = 3.14 x [7.5 x 7.5] = 177 square in.
- 18-in. round = 3.14 x [9 x 9] = 254 square in.
Editor’s tip: A pan’s dimensions are measured from inside wall to inside wall—not from its outer edges.
Next, factor in volume.
Determine the volume by multiplying the area by the height.
Cake pans are generally the same height, so you don’t have to go wild here. But, remember that pans of very different heights (such as a tall loaf pan vs. a shallow cake pan) will create different end products. Deep, dense pan shapes, such as loaves, require a longer bake time than shallow pans, such as tart pans or jelly-roll pans. It takes heat longer to get to the middle of a loaf pan, whereas the contents of a jelly-roll pan are more spread out for quicker baking.
A sugary cake batter may overbrown on the outside by the time the inside tests done if you bake it in a loaf pan. Likewise, banana bread baked in a cake pan will likely be drier than bread baked in a loaf, which is more dense and bakes up with less surface area exposed.
Editor’s tip: Bake in a similar-shaped pan—just a different size—to get the best results. You’ve got this!
Next, find out how much food you’ll need at your next party.
Walnut Banana Bread
Between Thanksgiving and Christmas I bake 200 loaves of bread. —Douglas Jennings, Ottawa, Kansas
Chocolate-Peanut Butter Sheet Cake
I love peanut butter and chocolate, so I combined recipes to blend the two. This cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
Lemon Bars
These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Bread Pudding with Nutmeg
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
Ultimate Double Chocolate Brownies
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
Spiced Peach Cobbler
When you tuck into this warm and comforting fresh peach cobbler, you won't miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York
Super Chunky Cookies
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean.-Rebecca Jendry, Spring Branch, Texas
Buttery Cornbread
A friend gave me this recipe several years ago, and it's my favorite. I love to serve the melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Amish Sugar Cookies
These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the "best of show" prize! —Sylvia Ford, Kennett, Missouri
Delicious Almond Braids
Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Flourless Dark Chocolate Cake
Here’s a simple cake that’s rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin
Tender Crescent Rolls
My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal. —Bonnie Myers, Callaway, Nebraska
Peach Cream Puffs
On a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia
Buttermilk Angel Biscuits
When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama
Basic Homemade Bread
Here's a basic yeast-risen white bread that bakes up deliciously golden brown. I enjoy the aroma of freshly baked homemade bread in my kitchen. —Sandra Anderson, New York, New York
Best Cinnamon Rolls
I always prepare this roll recipe from my husband's family for our church conferences. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the cinnamon filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
Bacon Date Bread
There is a standing joke between friends that whenever I'm asked to bring a dish to a party, it always contains bacon. My partner loves bacon-wrapped dates and my grandmother got me hooked on date-nut bread, so I made a sweet and salty combination of these recipes. —Terrie Gammon, Eden Prairie, Minnesota
French Loaves
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Mocha-Hazelnut Glazed Angel Food Cake
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. —Joan Pecsek, Chesapeake, Virginia
Caramelized Baked Custards
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! -Joyce Moynihan, Lakeville, Minnesota
Citrus Cranberry Pie
To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. &mash;Taste of Home Test Kitchen
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty won first prize. —Sandra Johnson, Tioga, Pennsylvania
Caramel Pecan Cheesecake
I created this creamy cheesecake using two favorites—caramel and pecans. It's a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
Banana Cream Eclairs
To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwatering delicious. —Ruby Williams, Bogalusa, Louisiana
Florida Citrus Meringue Pie
Why limit a great dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida
Cardamom Twist
This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. Carla Miller, Pasco, Washington
Honey Nut & Cream Cheese Baklava
I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. —Cheryl Lundquist, Wake Forest, North Carolina
German Apple Strudel
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
Mini Neapolitan Baked Alaskas
Surprise-there's ice cream inside! With fancy looks and decadent flavor, this recipe's a real showstopper. Kids and adults will love this scaled-down classic. —Taste of Home Test Kitchen
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Christine Rukavena