Swapping pans? Get the exact factor to scale your recipe by area — and honest guidance on bake time, which follows depth, not volume.
Dimensions in inches. The last two boxes are how many pans and pan height (height is optional — it lets us warn about overflow).
Geometry is exact area math; temperature and time are directional guidance from baking practice, not formulas. Always test for doneness.
There are two different things people mean by “converting a pan”, and they need different math:
Scale recipe to fill — you want the same height of cake in a different pan, so you scale the ingredients by the ratio of the pans' areas. The batter depth stays the same, so the bake time and temperature barely change.
Keep same batter — you have one batch of batter and just want to bake it in whatever pan you own. The ingredients don't change, but the batter sits deeper or shallower, and that is what shifts the bake time and temperature.
Bake time follows batter depth, not total volume. A deeper pan needs a lower temperature and longer time so the edges don't set before the middle; a shallower one bakes faster. If you tell us the pan heights, we can also warn you when a swap would overflow. We give you the direction to adjust and a doneness cue — not a fabricated minute count that won't hold for your oven.