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12 servings, 1 topped cake piece (124 g) each
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You can substitute a slightly larger size pan for the one called for in the recipe. Try using a 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.