It shouldn't be a problem. My mother always made her pound cakes in loaf pans rather than a tube pan. She always froze the second one for later. You may not need to change much in terms of baking. Just check carefully for doneness with a toothpick, cake tester or piece of spaghetti (uncooked). Here's an interesting table on pan conversions. Here is a link that might be useful: Baking pan conversions

Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!

Blueiris: When I bake in pyrex, I spray with Pam. When it done I let it set a few minutes, then lay a piece of Alluminum Foil over it, put a cookie tin on top and flip it over. Usually the cake is up to the top of the Pyrex , so it won't drop. I let it set for awhile, then try to ease the Pryex off . You should be able to see if it is sticking or not. When I had the pizza place , I had a German Baker helping me. He was a Pastry Chef. One day he decided to Bake a Wedding Cake in the oven which was about 550 Deg. He opened a Brown Paper bag, laid it in the oven on top of some newspapers, Laid the cake ring on that and poured the batter into the ring. He put another news paper on top. He did this with 3 different size rings. The cakes baked perfectly. At first I thought he was loosing it. All he kept saying, Dunt Vurrying !!! Das Is Goot !!! Now ve getting a beer. He made a beautiful Wedding Cake with only a few tools and pieces of Looseleaf Paper. He is now a Head Pastry Chef in an Exclusive Hotel in Cherry Hill , NJ. Why am I telling you all this ????? LOU

If the batter is mixed up and is enough for two cakes at once, you really MUST make and bake immediately due to the type of chemical leavening. Once the leavening ingredients (soda, baking powder) have been activated with the liquid ingredients, they need to be baked immediately for the best results. That's why ovens need to be preheated - you never want any type of recipe that is leavened with chemical leavening waiting for the oven to heat. The leavening is activated twice, once when it's mixed with the liquid, and the second time when it hits the heat from the oven. You won't want half the batter to wait in the bowl while one cake finishes baking or the "umph" from the leavening ingredients will diminish and the cakes will be different sizes. Secondary point: If it's important for the cakes to be very close to the same size, it would be important to have two identical pans and to weigh the batter in both pans when you fill them to assure they have the same amount of batter in both. This will also help them to bake evenly at the same time in the oven. Last point: If you can mix the batter for each cake separately, then it wouldn't matter. Just make the first cake and place it to cool on a rack. Wait for the pan to cool, wash and dry thoroughly, and make and bake the second cake. -Grainlady