I'm not sure if I'm posting this in the right forum, but here goes...

I am making a cake tonight called "Hummingbird cake". The recipe calls for flour, sugar, eggs, oil, pineapple, bananas, b/soda, salt, cinnamon and pecans. It is a very heavy cake, but very yummy! The recipe says to bake at 350 degrees for 25 - 30 minutes. And it makes 3 - 9" round pans.

I am a hobby baker and don't usually make large cakes, but I am making this cake in a 12" square instead of the rounds. I know, that probably doesn't sound large to a lot of you out there, but for me it is and I'm not quite sure about the baking time and temp. (I have lined the pan with parchment and am using 3 flower nails along with my baking strips...don't know if that makes any difference or not?)

So, my question is...do I need to adjust the baking temp and/or times when changing the pan sizes that are recommended?

Thank you for any and all advice...

Drop the oven temp to 325 degrees and bake longer. If it starts getting too dark but you think it needs more bake time, drop the temp to 300 degrees.

Thanks Mimi...

Between you and Mimi, that's how I do it. That is one of our favorite cakes.

I had one of my funniest compliments on that cake. My daughter took one to school for some event. Her boyfriend loved it so much he ate seven pieces... and then threw up.