Quick Answer
Yes, you can use a Bundt pan instead of a 9×13 inch baking pan in many recipes, with some adjustments. The main considerations are the differences in pan size and shape. Bundt pans have a more rounded shape with a hole in the center, while 9×13 inch pans are rectangular. To adapt a recipe, you’ll need to adjust the baking time and potentially make some changes to the ingredient amounts. Tested adjustments like adding more liquid or upping leavening agents may be needed for the batter to cook properly in a Bundt pan.
Comparing Pan Sizes
When substituting a Bundt pan for a 9×13 inch pan, the first thing to look at is the difference in capacity:
| Pan Type | Capacity |
|---|---|
| Standard Bundt Pan | 10-12 cups |
| Jumbo Bundt Pan | 14-16 cups |
| 9×13 Inch Pan | 14-16 cups |
A standard 10-12 cup Bundt pan is smaller than a 9×13 pan, which holds 14-16 cups. The batter capacity is the main factor that will determine what adjustments are needed to the recipe.
For example, if a 9×13 inch cake recipe yields 14 cups of batter, it would overflow a standard size Bundt pan. A jumbo Bundt pan with a 14-16 cup capacity would work better.
On the other hand, a 9×13 casserole dish that holds 8-10 cups could likely be made in a standard Bundt without issue.
Adapting The Recipe
When adapting a 9×13 recipe to fit a Bundt pan, here are some tips:
Check the batter volume
As mentioned above, the batter yield is key. Make sure you have a Bundt pan that fits the approximate volume of batter for the original recipe.
Adjust baking time
Due to differences in shape and thickness, baking time will usually need to be extended for Bundt pans. Test for doneness early, and bake for longer if needed until a toothpickinserted in the center comes out clean. The rounded shape makes it harder for heat to penetrate fully.
Add more liquid
Since Bundt pans have a greater surface area touching the pan sides, the batter may require more moisture so it doesn’t dry out. Consider adding a couple tablespoons of water or other liquid called for in the recipe.
Increase leavening
With the thicker Bundt shape, you may need to bump up leavening agents like baking powder or baking soda by 1/4 to 1/2 teaspoon. This helps the interior batter rise properly all the way through the pan.
Check for doneness
Always test Bundt cakes and quick breads in the center with a toothpick before removing from the oven. The shape makes it hard to visually check for doneness.
Consider reducing temperature
A lower oven temperature can help prevent over-browning the exterior of a Bundt cake before the inside is finished baking. Try reducing the temperature by 25??F.
Grease and flour well
Bundt pans have intricate grooves and curves. Be sure to grease and flour the pan thoroughly so the baked good releases properly after cooling.
Cool upright
After baking, cool Bundt pans upright on a wire rack so the shape keeps its form as it cools and shrinks slightly. Invert onto a platter or cake stand when completely cooled.
Types of Recipes to Bake in Bundt Instead of 9×13
Many types of recipes can be adapted to work in a Bundt pan rather than a 9×13 baking dish:
Cakes
Box cake mixes and homemade cake batters can both be made in a Bundt provided the batter volume fits the pan size. Expect a domed shape and adjust baking time.
Quick breads
Bundt pans are excellent for quick bread recipes like banana bread, pumpkin bread, zucchini bread, and more. Check for doneness and add a bit more leavening.
Fruit breads
The fluted Bundt design is perfect for showing off cranberry orange bread, apple bread, and other fruit-studded breads.
Sweet breads
Buttery, sweet yeast breads like monkey bread, pull-apart breads, and even doughnut-style recipes can work well baked in a Bundt shape.
Coffee cakes
Bundt pans lend themselves beautifully to marble, cinnamon swirl, and fruit-filled coffee cakes. The shape highlights the design.
Pound cakes
Dense pound cake batters can easily be baked in a Bundt pan with an extended bake time. The fluted shape adds interest to the exterior.
Bundt cakes
Of course, Bundt cakes are the most iconic use for these pans! The fluted shape is perfect for glazed, iced, or simply dusted Bundt cakes.
Upside down cakes
Upside down cakes with fruit or nuts on the bottom come out of Bundt pans with a stunning presentation. Use a fruit puree for extra moisture.
Yeasted coffee cakes
An overnight yeasted batter that rises in the fridge bakes up fabulously in a Bundt shape. Great for impressive breakfast treats.
Cobblers or crisps
Fruit cobblers and crisps can work in a Bundt pan. Fill 2/3 full and use a biscuit topping that allows steam to escape.
Savory bread puddings
For a showstopping savory dish, bake cornbread, stuffing, or other savory bread puddings in a Bundt pan sprayed with nonstick spray.
Frequently Asked Questions
Should I grease and flour a Bundt pan?
Yes, it’s important to thoroughly grease and flour a Bundt pan so the baked good releases properly after cooling. The intricate grooves and center tube can otherwise cause sticking. Use shortening or baking spray with flour for best results.
What size Bundt pan replaces a 9×13 pan?
A jumbo or extra-large Bundt pan with a 14-16 cup capacity is the closest match for substituting a 14-16 cup capacity 9×13 inch pan. Standard 10-12 cup Bundt pans are smaller.
Can I turn a cake recipe into a Bundt cake?
Most basic cake batters can be baked in a Bundt pan with a few adjustments like testing doneness early, adding more liquid, and potentially increasing leavening. Check that the batter volume works with the Bundt size.
What are some tips for a tender Bundt cake?
Tips for a tender crumb in a Bundt cake include using room temperature ingredients, creaming sugar and butter well, adding extra egg yolks, using a liquid fat like oil, and avoiding overmixing the batter once flour is added.
Why is my Bundt cake doughy in the middle?
If a Bundt cake is underbaked in the middle, it likely needed a longer baking time due to the thick center shape conducting heat slower. Always test for doneness by inserting a toothpick in the center before removing from the oven.
Conclusion
Bundt pans can be used to bake many recipes that call for a 9×13 inch pan, with a few simple adjustments. Compare the batter yield to the Bundt capacity, allow for extra baking time, and test frequently for doneness. A thick Bundt shape may also require extra moisture and leavening. With some trial and error, you’ll get the baking time and recipe tweaks just right for a beautiful home baked cake or bread using your trusty Bundt pan.