Cake Pan (9x3-in.) by Parrish

Cake Pan (9x3-in.) by Parrish

For baking layer cakes, you could use several pans but they may not all fit into your oven at one time. Instead, you can just use one pan such as this. Since it's 3-in. high, it can be filled with all of your batter, and once the cake has baked and cooled, you can cut it into as many layers as you w... See complete description »

Item #135281 - Out of Stock

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Cheesecake Pan with Removable Bottom (10x3-in.) by Parrish

For baking layer cakes, you could use several pans but they may not all fit into your oven at one time. Instead, you can just use one pan such as this. Since it's 3-in. high, it can be filled with all of your batter, and once the cake has baked and cooled, you can cut it into as many layers as you wish. Made of heavy-duty aluminum, it measures 9-in. in diameter.

Customer Reviews
Recommended by 98% of reviewers   |   Rated a "Good Value" by 97% of reviewers
<3
by Nicole, NJ
March 16, 2008

This is a nice deep cake pan, and the light color is great for not over browning cakes. Easy to remove cakes as well. Great buy!

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Nice 9x3 pan
by John, ID
July 29, 2008

You can tell this pan was made from one peace of aluminum. There are no joints or seams.

It works really well for cakes or custard pie.


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by Denise, KS
April 4, 2005

I use this cake pan to make my cheesecakes. I line the pan with butter and parchment paper, bake the cheesecake in a water bath, and the cheesecake comes out perfect EVERY TIME!! I use this pan exclusively now, instead of spring-form type pans. I now own three of these pans, and also have two more in the 6x3 size. A must have for any baker!

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Hurray, a 3 inch deep round pan
by Barbara, CA
July 4, 2007

A very good pan for the price. A heavy gauge pan like a professional baker would use. Nice to finally have a round cake pan deeper than 2 inches which is the normal depth.

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ALTONS SOUR CREAM CHEESE CAKE
by mary, NJ
March 12, 2008

This cake made in the 3 inch pan is extrordinary. I made it with a regular cheesecake pan and found it a little too moist. One of the best recipes I have tried and the pan makes it that much better

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

Rather than simply buttering-and-flouring your cake pans, and worrying that your cake will stick, go one step further: butter your pan, then cut out a round circle of parchment paper and place it inside the pan. Then, butter and flour the paper. When you cake comes out, simply peel off the paper and you're done.