10-Inch Bundt Pan to 9×13 Baking Pan: Multiply Recipe by 1.17×

Multiply every recipe ingredient by 1.17× when converting 10-inch Standard Bundt Pan (12-cup) to 9×13-inch Quarter-Sheet / Baking Pan (12 cups vs. 14 cups capacity). Keep original recipe oven temperature unchanged. Start checking doneness 3–5 minutes before original minimum bake time.

Reverse (9×13 Baking Pan to 10-Inch Bundt Pan) →

Sample Recipes:

Original Recipe Pan

Your Target Baking Pan

From Pan

10-inch Standard Bundt Pan (12-cup)

78.54 sq in • 12 cups

Scale Ratio

Target Pan

9×13-inch Quarter-Sheet / Baking Pan

117 sq in • 14 cups

Pan note (1.17×): Multiply all recipe ingredients by 1.17× (capacity ratio). Holds roughly double an 8×8 square or two 8-inch rounds; ideal for sheet cakes & bars.

Paste Ingredient Lines (one per line)

Supports fractions (2 1/2 cups, ¾ cup), metric weights (200g), US butter sticks, and packing notes (packed, sifted, scooped).

Converted Mixing-Bowl Checklist (1.17×)

Estimated matched ingredient weight: 1058.3 g (2.33 lb)

Scaled recipe ingredient checklist with gram weights and kitchen cup and spoon measures
Ingredient	Scale Weight	Cup / Spoon Measure
All-Purpose FlourInput: 2 1/4 cups all-purpose flour • spooned & leveled	315.9 g (11.14 oz)	2 ½ cups + 2 tbsp + ¼ tsp
Unsalted ButterInput: 1 stick unsalted butter • packed into cup / 2 sticks	132.8 g (4.68 oz)	½ cup + 1 tbsp + 1 tsp
Light Brown SugarInput: 3/4 cup light brown sugar, packed • firmly packed	175.5 g (6.19 oz)	¾ cup + 2 tbsp
Granulated White SugarInput: 1/2 cup granulated sugar • poured or spooned & leveled	117 g (4.13 oz)	½ cup + 1 tbsp + 1 tsp
2 large eggs	2.34 ×	2.34 large eggs
Pure Vanilla ExtractInput: 2 tsp vanilla extract • Poured liquid	10.1 g (0.36 oz)	2 ¼ tsp
Baking Soda / Sodium BicarbonateInput: 1 tsp baking soda • Dip and sweep	5.4 g (0.19 oz)	1 ¼ tsp
Diamond Crystal Kosher SaltInput: 1 tsp diamond crystal kosher salt • Pour and level	3.3 g (0.12 oz)	1 ¼ tsp
Semisweet Chocolate ChipsInput: 1 1/2 cups semisweet chocolate chips • Dip and sweep	298.3 g (10.52 oz)	1 ¾ cups

Original vs. Target Pan Dimensions

Original vs. target baking pan dimensions, surface area (sq in), and rim-full cup capacity for 10-Inch Bundt Pan to 9×13 Baking Pan
Pan	Dimensions	Surface Area	Rim-Full Capacity
10-inch Standard Bundt Pan (12-cup)	10" dia (12-cup capacity)	78.54 sq in	12 cups
9×13-inch Quarter-Sheet / Baking Pan	9" × 13" × 2" H	117 sq in	14 cups

Batter depth rule: Fill cake, brownie, and quick-bread pans between ½ and ⅔ full so batter rises evenly without doming. For dark nonstick or glass bakeware, reduce oven temperature by 25°F (15°C).

Frequently Asked Questions

What is the exact multiplier to convert 10-inch Standard Bundt Pan (12-cup) to 9×13-inch Quarter-Sheet / Baking Pan? ▾

Multiply every recipe ingredient by 1.17× (computed via rim-full cup capacity: 14 cups ÷ 12 cups).

Do I need to change oven temperature or bake time for 10-Inch Bundt Pan to 9×13 Baking Pan? ▾

Keep original recipe oven temperature unchanged. Start checking doneness 3–5 minutes before original minimum bake time. Always fill cake and quick-bread pans between ½ and ⅔ full so batter rises evenly without overflowing.