Sun 19 Feb, 2006 01:47 pm
if a recipe calls for a bundt cake pan, will i ruin/spoil the cake if i bake it in another type of cake pan? HELP! linda
No you won't, if you check the cake for doneness by poking a toothpick (actually, I prefer using a steak knife) in it. If it come out with wet cake on it, it's not done.
I'm looking at the back of a Duncan Hines box and it says for cooking at 350 degrees...
2 - 8 inch pans 35-38 minutes
2 - 9 inch pans 30 - 33 minutes
A 13 x 9 inch pan 35-38 minutes
A bundt pan 45-50 minutes.
Funny, I would have thought the bundt would cook faster. You live, you learn.
Personally, I'm all about easy, it tastes the same so I just do all cakes in this square cassarole dish I have, then, I just cut pieces out like brownies.
I'd cook it for about 30 minutes, look at it quick, if the middle is jiggly, leave it in another 10 minutes and then start check with a knife. If it not jiggly, check with knife and go from there.
This first time maybe it won't come out perfect, but it certainly won't be ruined.
And you know better for next time.
Hope this helps.