Can You Bake Are You Kidding Me Cake in 8×8-Inch Square Pans? Pan Conversion and Baking-Time Guide

Essential Concepts

• Yes, you can bake Are You Kidding Me Cake in 8×8-inch square pans, but you need to match pan capacity and batter depth to avoid overflow and underbaking. (Tasting Table)
• Most versions of this cake are written for a 9×13-inch pan, so an 8×8-inch pan usually needs about half to a bit over half the batter, depending on pan depth. (Catherine’s Plates)
• Two 8×8-inch pans can hold slightly more than one 9×13-inch pan, so a full batch can be split between two 8×8 pans with a similar thickness, often baking a little faster. (Once Upon a Chef)
• The most accurate way to convert is by volume, not by guessing, and you can measure volume with water using a measuring cup. (Martha Stewart)
• Baking time changes with pan size, pan color, and pan material, so start checking early and rely on doneness cues instead of the clock. (Martha Stewart)

Background: What This Question Really Means for Home Cooks

Are You Kidding Me Cake is less like a single, fixed “classic cake” and more like a recognizable method that many home cooks use when they want a low-effort dessert that still eats like cake. The common theme is a small ingredient list and a simple mixing approach, usually baked as a sheet-style cake. (Tasting Table)

Most versions you’ll see are written for a 9×13-inch pan and a typical home oven temperature. That is why the pan question comes up so often. When you change pan size, you also change batter depth, heat flow, and the timing of when the center sets. Those changes can be small or dramatic, depending on how you convert. (Martha Stewart)

And because this cake commonly includes a fruit filling component, the center can look “done” on top before the inside has fully set. That makes pan conversion feel risky, even though it is very manageable with the right approach. (Tasting Table)

What Is “Are You Kidding Me Cake” in Most Kitchens?

It’s a cake method with a predictable structure

Across many published versions, Are You Kidding Me Cake is described as a cake made by combining packaged cake mix with eggs and a canned fruit filling, then baking it in a greased baking dish, commonly a 9×13-inch pan. (Tasting Table)

Even though details vary from source to source, the repeating pattern matters for pan conversion:

• The batter is typically thick compared with scratch cake batter, because the mix is concentrated and the filling is heavy.
• The batter often includes fruit pieces distributed throughout, which can create wetter pockets that need time to set.
• The bake is usually treated like a sheet cake, meaning even thickness and predictable doneness cues are part of the design. (Catherine’s Plates)

Why the pan size question is especially common for this cake

A 9×13-inch pan is a “default” size in many quick dessert methods because it spreads batter into a relatively shallow layer that bakes evenly and cools quickly. Several widely shared versions specify that size. (Catherine’s Plates)

But many home cooks do not keep a 9×13 pan available for every bake, or they may want fewer servings. An 8×8 pan is common, but the conversion is not one-to-one. You can absolutely do it, but you need to decide whether you’re making a smaller batch, splitting a full batch, or accepting a thicker cake that will bake differently.

Why Pan Size Matters When Baking Are You Kidding Me Cake

Batter depth changes the baking physics

When you move batter from a larger pan to a smaller pan, the batter either becomes thicker or you use less batter. Thickness is a big deal because heat reaches the center more slowly in a deeper layer. The edges set first, the top firms up, and the center lags behind. That is how you can end up with a cake that looks baked but slices gummy in the middle.

A baking educator’s pan-size guidance puts it simply: you can substitute pan sizes by matching volume and then checking early because baking time is only a starting point. (Martha Stewart)

Surface area affects moisture and texture

A larger pan gives more surface area and more edge exposure. An 8×8 pan has more “center” compared with edges, which can mean:

• slightly less browning overall
• a softer center
• a longer time before the middle is fully set, if the batter is thicker

If you split the batter into two 8×8 pans instead, you create two thinner layers. That usually bakes faster and more evenly, but the final texture can be a touch different because the cake has more edge area in total.

Pan material and pan color also change results

Even if the size is right, the pan itself matters.

• Dark metal pans absorb heat faster and can overbrown edges sooner, so many baking guides recommend lowering the temperature and checking earlier. (King Arthur Baking)
• Glass tends to heat more slowly but hold heat longer. Many baking sources recommend reducing oven temperature when switching from metal to glass and expecting timing changes. (Tasting Table)

For a cake method that already has moisture variability from fruit filling, these pan differences can affect how evenly the center bakes.

8×8 vs 9×13: The Pan Math That Guides Your Decision

Area comparison gives a quick estimate

Pan area is the fast, rough way to estimate batter quantity when pan depths are similar.

• 9×13 pan area: 9 × 13 = 117 square inches
• 8×8 pan area: 8 × 8 = 64 square inches

64 ÷ 117 ≈ 0.55

So, one 8×8 pan holds about 55% of the surface area of a 9×13 pan. That suggests you’ll often want about half the batter if you are trying to mimic the original thickness.

But area is only an estimate. Depth and shape details still matter.

Volume is the better conversion method

Volume is what actually controls how much batter fits without overflow and how thick the layer will be.

A widely used pan-size chart lists typical capacities like this:

• 9x13x2 pan: about 14 cups
• 8x8x2 pan: about 8 cups (Once Upon a Chef)

8 ÷ 14 ≈ 0.57

So by typical volume, an 8×8 pan is around 57% of a 9×13 pan.

That aligns pretty closely with the area estimate. It also gives you a practical takeaway:
An 8×8 pan is usually a little more than half the capacity of a 9×13 pan. (Once Upon a Chef)

Two 8×8 pans vs one 9×13 pan

If one 8×8 pan is about 8 cups and one 9×13 pan is about 14 cups, then two 8×8 pans are about 16 cups. (Once Upon a Chef)

That means two 8×8 pans can hold a full batch comfortably, usually at a slightly shallower depth than the 9×13 version, assuming the same pan depths. Slightly shallower often means slightly faster baking, but that depends on your oven and pan material.

The Best Ways to Bake Are You Kidding Me Cake in 8×8-Inch Square Pans

There are three practical approaches. Two are usually reliable. One is usually a bad idea.

Option 1: Bake a smaller batch in one 8×8 pan

This is the most straightforward if your goal is fewer servings.

What matters most is matching thickness so the bake time and texture stay close to what a 9×13 version intends. Because an 8×8 pan is a little more than half the capacity of a 9×13, a “half batch” often lands in the right neighborhood for thickness.

But you do not need to be perfect. You need to be safe on fill level and realistic about time.

Key targets:

• Aim for a batter depth that is similar to the original recipe’s depth.
• Leave headroom so the cake can rise without spilling.
• Accept that bake time will likely change and plan to test doneness. (Martha Stewart)

This approach is especially useful if you are limited to one 8×8 pan.

Option 2: Split a full batch between two 8×8 pans

If you want to make the full amount but use 8×8 pans, splitting is usually the most forgiving option.

Because two 8×8 pans can hold slightly more total volume than a 9×13 pan, the batter layer may be a bit thinner than the original. (Once Upon a Chef)

That often means:

• the cake sets sooner
• the center finishes earlier
• overbrowning is less likely (unless you use a dark pan)

But thinner layers can dry out if you bake to the old time. So you generally start checking earlier. A common pan-substitution guide recommends checking 5 to 10 minutes before the written bake time ends because times are suggestions, not guarantees. (Martha Stewart)

Option 3: Put a full batch into one 8×8 pan

This is usually not recommended.

A full batch designed for a 9×13 pan typically produces more batter than an 8×8 pan can safely hold at an appropriate fill level. Even if it fits, the batter depth becomes much thicker. Thick batter bakes unevenly, setting edges while the center stays underbaked.

If you insist on trying, you would need a deeper pan and you would need to expect a very different bake profile. For most home cooks, it is not worth the trouble.

The Most Reliable Pan-Conversion Method: Measure Your Pan’s Capacity

Why volume beats guessing

Pan sizes are not as standardized as they look. Two pans labeled 8×8 can have different depths, corner shapes, and wall angles. Glass pans often have thicker walls and rounded corners, changing the usable capacity.

A mainstream baking guide recommends measuring pan volume with water so you can substitute sizes with confidence. (Martha Stewart)
A separate volume-focused reference also describes the same water-measurement idea when a pan does not list capacity. (CooksInfo)

How to measure pan capacity with water, safely and accurately

You do not need special tools. You do need attention to safety.

1. Place the empty pan on a level surface.
2. Use a liquid measuring cup, and add water in measured amounts.
3. Stop at the fill level you would realistically use for cake batter, not to the brim.
4. Record the total cups of water added.

Important detail: you are not trying to find “maximum overflow capacity.” You are trying to find a usable baking volume that leaves room for rise.

Many baking guides suggest filling cake pans about two-thirds full to allow the batter room to rise. (Martha Stewart)

So when you measure with water, you can measure to about the two-thirds height mark, then use that as a practical capacity for conversion.

How Full Should You Fill an 8×8 Pan for This Cake?

A practical fill rule that prevents overflow

For most cake batters, a two-thirds-full guideline is widely recommended. (Martha Stewart)

Are You Kidding Me Cake batter is often thick, and the fruit filling can weigh it down. That might make you think overflow is unlikely. But cake mixes can rise differently depending on brand, age, and how vigorously they are mixed. A safe target is still important.

A good practical rule is:

• Do not exceed about two-thirds of the pan’s height with batter.
• If you are near that point, place the pan on a sheet pan to catch drips, but do not rely on the sheet pan as a fix for an overfilled pan.

Why this cake can fool your eyes

Because the batter is thick and fruit-heavy, it can look “stable” in the bowl and in the pan. But in the oven, steam expansion and leavening can lift the center. If the pan is too full, the batter can climb and spill.

What to do if you already mixed a full batch

If you have a full batch mixed and only one 8×8 pan available, you have a few realistic choices:

• Bake the amount that fits safely and use the rest in a second pan if you have any other small bake-safe vessel.
• Hold back some batter and bake in a second round after the first pan is out.
• Do not overfill the 8×8 and hope it works. That is the choice most likely to create a mess and uneven doneness.

Baking Time Changes: What to Expect With 8×8 Pans

Start with the original temperature, then adjust for pan material and color

Many versions of this cake method are baked around standard cake temperatures in a home oven. (Catherine’s Plates)

When converting pan size, it is usually better to keep the temperature steady and adjust time. But you should consider pan material and pan color:

If your 8×8 pan is dark metal

Dark metal browns faster. A baking guide focused on dark pans recommends reducing oven temperature by about 25°F and starting to check earlier. (King Arthur Baking)

That matters here because overbrowned edges can happen before the center sets, especially with a fruit-heavy batter.

If your 8×8 pan is glass

Several baking references note that when a recipe expects metal and you use glass, a common adjustment is lowering the temperature by about 25°F and expecting a longer bake. (Tasting Table)

Glass holds heat longer after removal, too, which can continue cooking the edges as it cools. That affects the final texture and can dry the perimeter if you bake until the center is “perfect” by the clock instead of by doneness cues.

Time expectations for the most common 8×8 approaches

Because your exact oven, batter depth, and pan material matter, you should treat times as ranges and use doneness cues as the real finish line. A mainstream pan-substitution guide specifically recommends checking 5 to 10 minutes early when substituting pans. (Martha Stewart)

Here is what is usually true:

If you split a full batch into two 8×8 pans

You generally create a thinner layer than a 9×13 cake. Thinner layers bake faster.

Practical approach:

• Start checking noticeably earlier than the 9×13 time.
• Expect the cake to finish sooner, especially in shiny metal pans.

If you bake a smaller batch in one 8×8 pan

If the batter depth ends up similar to the 9×13 depth, the bake time may be closer than you think. But if your batter layer is thicker, the center will need more time.

Practical approach:

• Start checking earlier than you think you need, because the top can brown before the center sets.
• If the center needs more time, reduce browning risk with a loose foil cover once the top has set.

How to Tell When Are You Kidding Me Cake Is Done in an 8×8 Pan

Use multiple doneness signals, not just one

Cake doneness is easier to judge when you use more than one cue:

• visual cues
• touch cues
• a tester cue (like a toothpick)
• optional temperature reading

A baking guide on doneness notes that internal cake temperature can vary and is not always perfectly reliable, but a typical cake range is often around 200°F to 210°F. (King Arthur Baking)

That is useful as a supporting clue, not as the only clue.

Visual cues that matter for this specific cake method

Because fruit filling adds moisture, you may see shiny spots near fruit pockets even when the cake is baked. So you want to look for broader signs.

Common visual signals:

• The top looks set rather than wet and fluid.
• The edges begin to pull slightly from the sides of the pan.
• Bubbling from the fruit pockets slows down compared with the early bake.

Touch cues that work in real kitchens

A light press near the center should feel springy, not liquid or wobbly. If the center sinks under light pressure and stays sunken, it is likely underbaked.

Toothpick or tester cues, interpreted correctly

Many recipes say “toothpick comes out clean.” For fruit-heavy cakes, clean is not always literal because fruit can cling to a tester.

A better interpretation:

• A tester should come out without streaks of raw batter.
• Moist crumbs are fine.
• Fruit pieces on the tester do not automatically mean underbaked.

Temperature cues, used as backup

If you choose to use a thermometer, use it as one data point. Some baking references list cake doneness temperatures around 200°F to 209°F. (ThermoWorks)

If your thermometer reads in that range and the cake also passes the visual and touch cues, you are usually in good shape. If the thermometer reads high but the center still seems wet and unset, trust the physical cues and keep baking gently.

What Will Change When You Bake This Cake in 8×8 Pans?

The edge-to-center ratio changes the eating texture

A 9×13 cake has more perimeter, but it also has a lot of middle. In an 8×8 cake, the middle is proportionally larger relative to the total.

What many home cooks notice:

• The center can stay softer and more moist.
• The edges can brown more quickly if the pan is dark metal.
• In glass, edges can continue cooking after removal, which can slightly firm the perimeter. (Allrecipes)

Fruit pockets behave differently in thicker layers

This cake method often includes fruit pieces suspended in batter. In a thicker layer, fruit pockets hold heat and moisture. That can delay the moment when the center is fully set.

That is why “looks done” is not always “is done” when you change pans.

Cooling behavior changes when you use two pans

If you split into two 8×8 pans, each pan cools faster than one big 9×13. Faster cooling can help prevent carryover cooking and can make the final texture slightly more tender at the edges.

Choosing the Right 8×8 Pan for the Best Results

Pan depth is more important than most people think

An 8×8 pan that is about 2 inches deep behaves very differently than a shallower pan. The deeper the pan, the more headroom you have, and the less likely overflow becomes.

But a deeper pan can also mean a thicker batter layer if you pour in more batter. Thickness affects even baking. So depth is not permission to overfill. It is simply margin for safety.

Shiny metal vs dark metal

If you have a choice, shiny or light-colored metal tends to give more even baking for cakes, while dark pans can brown faster.

If you only have dark pans, reduce oven temperature and start checking earlier, as recommended in multiple baking references. (King Arthur Baking)

Metal vs glass

If your 8×8 pan is glass, you can still make this cake. But plan for adjustment. Multiple baking references recommend lowering the oven temperature by about 25°F when substituting glass for metal and expecting timing changes. (Tasting Table)

Also remember that glass retains heat longer. If you leave the cake in the glass pan too long after baking, the edges can keep cooking. That is not automatically bad, but it can change the final texture.

Mixing and Batter Handling Tips That Matter More When You Change Pans

This article is not a recipe, but pan conversion works better when you understand why the batter behaves the way it does.

Overmixing can change rise and texture

Packaged cake mixes are engineered to work with certain mixing patterns. Vigorous beating can incorporate extra air, change structure, and influence how high the cake rises. A higher rise makes overflow more likely in a smaller pan.

A practical approach is to mix just until evenly combined, especially when you are baking in a smaller vessel.

Batter consistency affects how it spreads in an 8×8 pan

This batter is often thick. In an 8×8, thick batter can mound. Mounding creates a thicker center that bakes slower.

A simple fix is to level the batter gently so the layer is even from corner to corner before it goes into the oven.

Fruit distribution matters more in smaller pans

If the fruit settles heavily in one area, that area becomes wetter and may lag in doneness. Even distribution supports even baking.

How to Prevent Sticking in 8×8 Pans Without Overdoing It

Grease thoroughly, but avoid greasy puddles

Greasing is important, especially in corners. But too much grease can fry the edges and overbrown them, particularly in dark metal.

Consider parchment for clean lifting

For metal pans, lining the base with parchment can make removal easier and reduce tearing in soft cakes. This is especially useful for 8×8 cakes because you are more likely to lift and transfer smaller cakes.

Let the cake cool enough before cutting

A fruit-heavy cake can be fragile when hot. Cooling allows the structure to set. If you cut too early, the center can smear and look underbaked even if it is baked.

Troubleshooting: Common Problems When Baking This Cake in 8×8 Pans

Problem: The cake overflowed

Likely causes:

• The pan was filled too high.
• The batter rose more than expected due to mixing or leavening differences.
• The pan was shallower than assumed.

Fixes:

• Use the two-thirds fill guideline. (Martha Stewart)
• Measure pan capacity with water next time. (Martha Stewart)
• If you need to bake a full batch, split into two 8×8 pans rather than forcing it into one.

Problem: The top browned but the center stayed gummy

Likely causes:

• Batter layer was thicker than the original recipe intended.
• Oven temperature was too high for the pan type, especially dark metal.
• The cake was pulled based on appearance rather than doneness cues.

Fixes:

• Lower temperature for dark pans by about 25°F and check earlier. (King Arthur Baking)
• Use a combination of touch and tester cues. (King Arthur Baking)
• If the top is browning too fast, cover loosely with foil after the top has set.

Problem: The edges are dry or tough

Likely causes:

• Overbaking, especially after splitting into two pans where the cake finishes sooner.
• Using glass and leaving the cake in the hot dish too long after removal.
• Dark pans browning faster.

Fixes:

• Start checking early, especially when changing pans. (Martha Stewart)
• If using glass, consider the common advice to lower temperature and monitor time closely. (Tasting Table)
• Remove from the oven when doneness cues are met, not when the timer says so.

Problem: The cake sank in the center

Likely causes:

• Underbaking, where the structure had not fully set before cooling.
• Too much moisture concentration in the center.
• Oven door opened repeatedly early in the bake, causing temperature swings.

Fixes:

• Give the center time to set, and confirm with doneness cues.
• Level the batter before baking.
• Avoid opening the oven early unless necessary.

Problem: The texture is rubbery instead of tender

Likely causes:

• Overbaking.
• Very aggressive mixing.
• Pan material and temperature mismatch.

Fixes:

• Mix only until combined.
• Use temperature adjustments for dark metal or glass when appropriate. (King Arthur Baking)
• Treat time as a range and start checking early. (Martha Stewart)

Cooling and Cutting: How to Keep the Cake Neat in an 8×8 Format

Cooling is part of the bake

Many cakes continue to set as they cool. This matters more with fruit-heavy batters, where the center can appear soft immediately out of the oven.

Practical approach:

• Cool in the pan on a rack so air can circulate.
• Avoid cutting while the cake is still very warm if you want clean slices.

Cutting technique matters more in smaller pans

In an 8×8, slices are usually thicker relative to the cake footprint. A clean, sharp knife and wiping between cuts can reduce tearing and smearing.

Frequently Asked Questions About Baking Are You Kidding Me Cake in 8×8 Pans

Can I use two 8×8 pans instead of one 9×13 pan?

Yes. Two 8×8 pans typically hold slightly more total volume than one 9×13 pan, so a full batch can be split comfortably, usually with a slightly shallower layer. (Once Upon a Chef)

Because layers may be thinner, start checking earlier than the original 9×13 timing. (Martha Stewart)

Can I bake it in one 8×8 pan if I only want a smaller cake?

Yes. The easiest approach is to make a smaller amount that fits the pan safely and bake it until it passes doneness cues. An 8×8 pan is typically a little more than half the capacity of a 9×13 pan, so the needed batter amount is usually around that range. (Once Upon a Chef)

If the original version is written for a 9×13 pan, how much batter should go into an 8×8?

A typical capacity comparison suggests an 8×8 pan is roughly 57% of a 9×13 pan by volume (8 cups versus 14 cups in common charts). (Once Upon a Chef)

But the most accurate answer depends on your pan’s depth. Measuring with water is the reliable method. (Martha Stewart)

Will the baking temperature stay the same when switching to an 8×8 pan?

Often, yes, if you are switching between similar materials and colors.

But if you change pan type:

• Dark metal pans often benefit from lowering temperature by about 25°F. (King Arthur Baking)
• Glass pans often benefit from lowering temperature by about 25°F when a recipe expects metal, with close monitoring of time. (Tasting Table)

Do I need to change baking time when switching to an 8×8 pan?

Usually, yes.

• If the batter layer is thinner (common when splitting into two pans), baking time often decreases.
• If the batter layer is thicker (possible if you overfill or use too much batter), baking time increases.

A mainstream pan-size guide recommends checking 5 to 10 minutes before the stated time because times are not absolute. (Martha Stewart)

Why did my cake look done on top but come out wet in the middle?

This is common when batter is thicker than intended or when fruit pockets hold moisture.

Use multiple doneness cues, not just surface color. A baking doneness guide notes that internal temperature can vary by cake formula, so it is not always the best single indicator. (King Arthur Baking)

Is a thermometer a good way to test doneness for this cake?

It can help, but it should not be your only test.

Some baking references list cake doneness temperatures around 200°F to 209°F, but also caution that cake temperature varies by formula. (ThermoWorks)

Use thermometer readings as support for visual and texture cues.

Can I use a glass 8×8 pan?

Yes, but expect differences.

Multiple baking references suggest that if a recipe expects metal and you use glass, lowering the oven temperature by about 25°F is a common adjustment, and timing may change. (Tasting Table)

Also remember glass retains heat longer, so edges can continue cooking after removal.

Can I use a dark nonstick 8×8 pan?

Yes, but it can brown fast.

Guidance focused on dark pans commonly recommends lowering temperature by about 25°F and checking earlier to avoid overbrowning and overbaking. (King Arthur Baking)

Should I line an 8×8 pan with parchment?

It is optional, but helpful for clean release, especially in metal pans. It can also reduce sticking on a tender cake with fruit pockets.

Why does pan conversion feel harder for this cake than for some other cakes?

Because the batter method often includes fruit filling, which introduces moisture variation and heavy pieces that can delay the center setting. That makes pan depth and doneness testing more important.

What is the single most important step for success with 8×8 pans?

Measure or estimate capacity realistically, avoid overfilling, and use doneness cues instead of trusting a fixed bake time. Measuring pan volume with water is the most dependable conversion method recommended by pan-substitution guidance. (Martha Stewart)

Final Practical Guidance: The Most Reliable Way to Do This at Home

If you want the simplest, lowest-risk path:

• Use two 8×8 pans for a full batch, divide evenly, and start checking early. (Once Upon a Chef)
• Or bake a smaller amount in one 8×8, aiming for a similar batter depth and respecting the two-thirds fill guideline. (Martha Stewart)
• If your pan is dark metal or glass, make the commonly recommended temperature adjustment and rely on doneness cues. (King Arthur Baking)

Yes, you can make Are You Kidding Me Cake in 8×8-inch square pans. The key is to treat pan size as a volume and batter-depth problem, not just a shape problem, then bake to doneness instead of to a timer.