A pan that is 8x8x2 will hold 128 cubic units (inches, or centimeters, usually) of cake batter. As long as the pan you use has 128 or more cubic units, you can use it. Then the pan can be any shape or size you want it to be.
A skillet with an oven proof handle. A pie plate. If it has to be square, make one out of 3 or 4 layers of aluminum foil. Make the pan and sit it on a baking sheet to get it into the oven.
If it calls for a 9 inch springform pan which holds about 10 cups one may use: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans If it call dor a 10 inch springform pan which holds about 12 cups one may use: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
It depends on how deep the cake pan is.
The volume of the batter is the same. Volume in the 6 in pan: Pi r2 h = 18Pi . Volume in the 8 in pan: 16hPi . Equating the two: 18Pi = 16hPi gives h = 9/8 in.
You will need about 1.5 boxed cake mixes, so it is best to prepare 2. Some tall cake pans will require 2 full cake mixes, too.
On the back of the cake mix box it might say. Im not exactly sure what you mean by that... so this link might help. http://www.wilton.com/cakes/making-cakes/baking-party-cake-3-inch-pans.cfm
at least halfway full. but not more than 2/3 full.
Most store bought cake mixes give you the option of using 2 round (8 or 9 in) cake pans or a single 9X13 in cake pan. The baking times will differ, but you will get the same delicious results.
Most cake mixes are for a 9x13 pan which is 117 sq. inches. 12x12 is 144 sq. inches. 1 mix would be enough and shorten the cooking time by 5 to 8 minutes.
That would convert to a little over 10 1/2 cups. Check baking pan options below which are for 12 cups. 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 1 (10-inch) springform pan 2 (9-inch) round cake pans
You can but it will change the structure of what ever you are cooking. You will need to reduce your cooking time. Your "cake" or whatever you are making will also be thinner than it would be in an 8".
fOUR
8 inches. there are 2.54 cm in an inch