See if this info from my favorite baking website answers your question:
There is a chart near the bottom of the page that gives pan size conversion data.
Regarding the material of the pan, she gives this advice:
Pan Size and Estimated Baking Time in a 350 degree F Oven: There really isn't a baking formula for time to bake... that's why one usually gives a range in a recipe and the baker her/himself needs to determine the final end point. Be sure to use the visual indicators to test for the proper doneness. If you select a glass bakeware dish or a dark, non-stick pan, reduce the oven temperature by 25 degrees F.
Here's her advice on doubling and tripling a recipe:
Oddly, on that page about doubling a recipe, she gives this opposing advice about pans, oven temperature and baking times:
NOTE: If you choose to scale a cake recipe, in general, I don't recommend adjusting the oven temperature, unless you are prepared to throw out a lot of recipes. Some baker's claim you should reduce the oven temperature when baking the recipe in a larger pan. In general, I won't recommend it because it is a fairly complex decision, based upon a lot of variables, and is not something I recommend as a blanket "yes!" on my website. In general, the larger the surface area that's exposed to the heat, the faster the cake will bake. In discussing this with Shirley Corriher, baking911.com's Advisor, she agrees with me. To paraphrase her: It depends on the new surface area and the size and thickness of the new pan, as well as the material. And, the decision to adjust baking temperatures is a complex one. Also, in Rose Levy Beranbaum's book, The Cake Bible, she does NOT recommend adjusting the oven heat as the pan size increases. Her charts show that the baking time will increase, as do I.
In general, if the new cake's surface is exposed to more oven heat than before, watch the cake during baking and if it starts to bake unevenly and brown quickly at the edges, reduce the oven temperature by 25 degrees F. If the cake is deeper than before, meaning you're using a deeper pan, then you may need to use a heating core to get the middle to bake better, but don't change the oven's temperature. (6-19-05)