Thank you! Should I reduce the ingredients or not use all of the batter as suggested by the answer above? I love this cake, just thought it might be easier in sheet cake form. :)
According to this site (http://startcooking.com/pan-size-and-volume), a standard 2-inch tall 9x13 pan holds ten cups. This recipe calls for a 12-cup bundt pan, so if you made it in a 9x13 you'd have some extra batter left for a mini loaf or a few cupcakes. If you do go this route, don't fill the 9x13 all the way so it still has room to rise, and start checking for doneness after about 30 minutes in the oven.
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