Bundt Cake Pan – Best Price!

By decreasing the square inch of the base, you increase the density of the batter above. Thus, your cake will be higher in a smaller pan. This runs the risk, however, of the center of the cake remaining (slightly) undercooked while the outside edges begin to dry out. 7X7" offers a total of 49 square inches of base, whereas 9×9 offers 81. 49 is approximately 60% of 91. Therefor, if you reduce the volume of batter by 40% (and bake only 60% of the batter) it should bake at the same even rate as the 9×9 pan.

you may have to cook a bit longer since it will be thicker, and possibly lower the temperature a little so it doesn’t brown too much before it is cooked through.

The batter is likely to overflow the pan as it cooks and run down the outside, making a nasty mess of your oven. You need to cut your recipe in half and bake each half separately – when done, put ‘em together as a layer cake. Keep an eye on it as it bakes – a smaller volume will bake faster, and y’don’t want it to come out over-done.

I’d recommend cooking longer and lowering the temperature just a bit so your cake will be cooked evenly!

This should give you all the information you need to know. I use it as a resource all the time. http://www.baking911.com/pantry/substitutes_pansizes.htm

The cake batter would be deeper in the smaller pan, and will take longer to cook.