Use a 9-inch pie plate, 8 x 1-1/4 inch layer cake pan, or 7 3/8 x 3 - 5/8 x 2 - 1/4 inch loaf pan as a substitute for a 4-cup baking dish.

Use an 8 or 9 x 1-1/2 inch layer cake pan, 10-inch pie plate, or 8 - 1/2 x 3 - 5/8 x 2-5/8 inch loaf pan as a substitute for a 6-cup baking dish.

Use an 8 x 8 inch square pan, 11 x 7 x 1 - 1/2 inch baking pan, or 9 x 5 x 3 inch loaf pan as a substitute for an 8-cup baking dish.

Use a 9 x 9 x 2 inch square pan, 11- 3/4 x 7 - 1/2 x 1 - 3/4 inch baking pan, or 15 x 10 x 1 inch jelly roll pan as a substitute for a 10-cup baking dish.

Use a 13 -1/2 x 7 -1/2 x 2 inch glass baking dish, 13 x 9 x 2 inch baking dish, or 14 x 10 - 1/2 x 2 - 1/2 inch roasting pan as a substitute for a 12-cup baking dish.

A 7-1/2 x 3 inch bundt pan is equivalent to 6 cups.

A 9 x 3-1/2 inch fancy tube or bundt pan is equivalent to 9 cups.

A 9 x 3 -1/2 inch angel cake pan is equivalent to 12 cups.

A 10 x 3 - 3/4 inch bundt - crownburst pan is equivalent to 12 cups.

A 9 x 3 - 1/2 inch fancy tube mold is equivalent to 12 cups.

A 10 x 4 inch fancy tube mold is equivalent to 16 cups.

A 10 x 4 inch angel cake pan is equivalent to 18 cups.

A 7 x 5-1/2 x 4 inch melon mold is for melon.

An 8 x 3 inch spring form pan is equivalent to 12 cups. A 9 x 3 inch spring form pan is equivalent to 16 cups.

An 8-1/2 x 2-1/2 inch ring mold is equivalent to 4-1/2 cups. A 9-1/4 x 2-3/4 inch ring mold is equivalent to 8 cups.

A 6 x 4- 1/4 inch charlotte mold is equivalent to 7-1/2 cups.

A 9 - 1/2 x 3 - 1/4 inch brioche pan is equivalent to 8 cups.