Bundt pans create a cake with a distinctive decorative shape, but bundt pans are also used to distribute heat more evenly, allowing cakes to rise and bake uniformly. When substituting another pan for a bundt pan, be sure to use a pan with the same volume. A 10-by-3 1/2-inch bundt pan will hold approximately 12 cups of batter, while a 9-by-3-inch bundt pan will hold 9 cups.
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A tube pan is the simplest alternative to a bundt pan because it still has the same round shape with a hollow tube in the middle, and lacks only the decorative shape of the bundt pan. A 9-inch tube pan can be substituted for a 10-inch bundt pan, as they both have a volume of approximately 12 cups.
Round Cake Pan
Substitute two 9-inch or 8-inch round cake pans for one 10-inch bundt pan, pouring half the batter into each pan. You will have to watch the cakes carefully as the baking time will be decreased from what the original recipe dictates Cakes are generally done when a fork or toothpick comes out clean when inserted into the middle.
A 9-by-13-inch baking dish may be used as an alternative to a 10-inch bundt pan in most cake recipes. Be sure to watch the cake closely after it is in the oven as the baking time will decrease from the original recipe. You can also use two 11-by-7-inch baking dishes if desired.
A springform pan is made up of two pieces, the sides and the bottom, both of which can be removed. Commonly used for cheesecakes, the round side piece is removed after baking and the base stays in place even after the cake is cooled for serving. You can substitute a 10-inch springform pan for a 10-inch bundt cake pan, again carefully monitoring the cake while baking in case of a decreased baking time.
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