I know how to figureout how any cups my pans hold. I think....
I fill them up with water and measure how much it is.
What I am having trouble with is how I figure how much batter the mix makes..... I used a DH mix and the finished cake only came to halfway up a 2" pan. Should I have only put all the batter into one pan or split it 2/3 full on one pan and the rest in the other. Ack, I'm not sure I'm making sense. I probably need to get the baking strips.....

Help! The new pans are 9" X 2" aluminum if that helps.
Sabrina

Does the cake mix box have a yield amount on it? If not, just measure the batter before you pour it in each pan.

Most cake mixes, made per the box instructions, yield 5 to 5 1/2 cups of batter.

A 9" square pan needs 5 cups of batter to produce a nice, full, 2" tall layer, so you need 2 mixes to make 2 layers or 1 4" tier.

I use the Wilton guide all of the time and find it pretty darn accurate.

http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

HTH
Rae

Being obsessive when it comes to baking, I also use the Wilton charts BlakesCakes recommended.

HTH

Hope this link helps.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Vic

Yes, I do two doctored mixes for 2 (9") pans. Measure out your batter from one mix next time and write it down. This helped me in the beginning with figuring out how much batter I needed.

This is another reason to buy a scale.

Mike

Am I the only one who eyeballs it? I never measure batter amounts. I just pour it in the pan until the pan is about 2/3 full of batter.

No, you are not the only one who doesn't measure out cups of batter! I do the eyeball method and in all the years I've done it this way never considered measuring with a cup! To me that is more dishes to wash and a waste of time.