9 x 13-inch Pan CAKE RECIPES!!
9 x 13-inch Pan CAKE RECIPES!!
9 x 13-inch Pan CAKE RECIPES!!
When you need a dessert that feeds a crowd without requiring hours of baking time, reaching for a 9 x 13-inch pan is the smartest move in the kitchen. This roundup features four distinct cake recipes designed specifically for this large rectangular vessel, ensuring every slice is moist, flavorful, and easy to serve. Whether you are hosting a potluck, preparing for a family gathering, or simply craving a sweet treat that bakes evenly from edge to edge, these options cover everything from fruity soda-infused delights to rich chocolate classics. Each recipe has been streamlined for efficiency, utilizing standard pantry staples and straightforward mixing methods so you can focus on enjoying the results rather than struggling with complex techniques. These cakes bake quickly, cool down fast, and freeze beautifully for later enjoyment. For more inspiration and visual guides, Follow me on HaileeRecipes on Pinterest.
1. Cherry Dr Pepper Cake
This moist sheet cake combines the sweetness of cherry pie filling with the unique spice notes of Dr Pepper soda. The result is a dense, tender crumb that stays soft for days, making it ideal for picnics or after-school snacks. It requires no fancy equipment, just a single bowl and a 9 x 13-inch pan.
Why You Will Love It
- The soda adds natural leavening and a deep caramel-like flavor without extra effort.
- Cherry pie filling creates pockets of juicy fruit throughout the batter.
- It is incredibly forgiving; even if slightly overmixed, the texture remains tender.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can cherry pie filling (21 oz)
- 1 cup Dr Pepper soda
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
How To Make It
- Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan with cooking spray or butter.
- In a large mixing bowl, combine the cake mix, cherry pie filling, Dr Pepper, oil, eggs, and vanilla extract.
- Mix with an electric hand mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Pour the batter into the prepared pan and spread it evenly to the corners.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Variations And Substitutions
You can substitute the cherry pie filling with peach or pineapple filling for a different fruit profile. If you prefer a nut-free version, simply omit the optional walnuts. For a lighter texture, you may replace half the oil with unsweetened applesauce, though the cake will be slightly less dense.
Tips
This cake freezes exceptionally well. Wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to three months. Thaw at room temperature before serving.
2. Applesauce Cake
A classic comfort food, this spiced cake relies on unsweetened applesauce for moisture and tenderness. It is naturally lower in fat than traditional butter-based cakes while remaining incredibly fluffy. Perfect for breakfast, tea time, or a light dessert topped with a simple glaze.
Why You Will Love It
- Applesauce keeps the cake moist for several days without drying out.
- The warm spices like cinnamon and nutmeg create a cozy autumn atmosphere year-round.
- It is a one-bowl recipe that minimizes cleanup time.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
How To Make It
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add the applesauce, oil, eggs, and vanilla to the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations And Substitutions
Stir in 1/2 cup of raisins or dried cranberries before baking for added chewiness. You can also add a streusel topping made of brown sugar, flour, and cold butter for extra crunch. For a dairy-free option, ensure your vanilla extract does not contain alcohol derived from dairy sources, though most are safe.
Tips
If you want a sweeter finish, drizzle a mixture of powdered sugar and milk over the cooled cake. Store leftovers in an airtight container at room temperature for up to four days.
3. Hershey’s Chocolate Cake
This iconic chocolate cake delivers a rich, fudgy texture that satisfies any chocolate lover. Using cocoa powder and hot water creates a deep, dark color and intense flavor. It pairs perfectly with a creamy chocolate frosting, but stands alone as a delicious snack as well.
Why You Will Love It
- The hot water bloom technique maximizes the chocolate flavor intensity.
- The cake structure is sturdy enough to hold heavy frosting without collapsing.
- It is a timeless recipe that never goes out of style.
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
How To Make It
- Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry mixture and beat on medium speed for 2 minutes.
- Stir in the boiling water by hand; the batter will be very thin.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes.
- Let the cake cool completely in the pan before applying frosting or serving plain.
Variations And Substitutions
For a dairy-free version, substitute the whole milk with almond milk or oat milk. You can swap the vegetable oil for melted coconut oil for a subtle tropical note. If you prefer a darker chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
Tips
Ensure the water is truly boiling before adding it to the batter; this step is crucial for activating the leavening agents and creating the right texture. Store frosted cake in the refrigerator for up to five days.
4. Hawaiian Wedding Cake
Despite its name, this dessert is actually a layered cake made with crushed pineapple, maraschino cherries, and cream cheese frosting. It is a staple at summer gatherings and potlucks due to its bright, tropical flavors and refreshing contrast between the sweet cake and tangy frosting.
Why You Will Love It
- The combination of pineapple and cream cheese creates a unique, refreshing flavor profile.
- Maraschino cherries add pops of color and a burst of sweetness.
- It is visually stunning and looks impressive without complex decoration skills.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can crushed pineapple in juice (20 oz), undrained
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup shredded coconut (unsweetened)
- 1 jar maraschino cherries (16 oz), drained and chopped
- 1 package cream cheese frosting (16 oz)
- Optional: Extra coconut for garnish
How To Make It
- Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- In a large bowl, mix the cake mix, crushed pineapple with juice, oil, and eggs until smooth.
- Gently fold in the shredded coconut and chopped maraschino cherries.
- Pour the batter into the pan and bake for 35 to 40 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan before spreading the cream cheese frosting over the top.
- Sprinkle additional coconut on top if desired and refrigerate until ready to serve.
Variations And Substitutions
You can substitute the maraschino cherries with diced fresh strawberries for a fresher taste, though the texture will change slightly. For a gluten-free option, use a certified gluten-free cake mix and verify your coconut and frosting labels. Reduce the sweetness by using reduced-fat cream cheese frosting.
Tips
Because this cake contains fruit and cream cheese frosting, it must be stored in the refrigerator. It will stay fresh for up to four days. Bring to room temperature for 15 minutes before serving for the best texture.
Final Thoughts
These four 9 x 13-inch pan cakes offer a versatile solution for any occasion, from quick weeknight treats to festive gatherings. They are designed to be reliable, delicious, and easy to prepare. We encourage you to save this collection for your next baking project. Start with the Cherry Dr Pepper Cake for a fun twist, or try the Hawaiian Wedding Cake for a tropical favorite.
9 x 13-inch Pan CAKE RECIPES!!
Ingredients
Method
- Recipe 1 — Preheat oven to 350°F; mix cake mix, pie filling, soda, oil, eggs, and vanilla; pour into greased 9x13 pan; bake 35-40 min until toothpick is clean; cool completely.
- Recipe 2 — Preheat oven to 350°F; whisk dry ingredients; add applesauce, oil, eggs, and vanilla; mix until combined; pour into greased 9x13 pan; bake 30-35 min until springy; cool in pan then rack.
- Recipe 3 — Preheat oven to 350°F; whisk sugar, flour, cocoa, leaveners, and salt; beat in eggs, milk, oil, and vanilla; stir in boiling water; pour into greased 9x13 pan; bake 30-35 min until clean; cool completely.
- Recipe 4 — Preheat oven to 350°F; mix cake mix, pineapple, oil, and eggs; fold in coconut and cherries; pour into greased 9x13 pan; bake 35-40 min until clean; cool completely; frost with cream cheese frosting.
Notes
Recipe 2 Tips: Store in airtight container at room temp for 4 days.
Recipe 3 Tips: Ensure water is boiling; refrigerate if frosted.
Recipe 4 Tips: Must be refrigerated due to fruit and cream cheese; bring to room temp before serving.
