Has anybody baked a pound cake in a 13x9? Would you use the same batter as a tube pan recipe or 1.5x the batter ?

I am making a cake that will be a van shape. (Scooby machine) My plan is to bake a 13x9 and cut in half so it’s 9 inches long and 6.5 inches wide, depending on height I will is either 2 full 13x9 or one and a half stacked. It should be about 7 inches tall I think.

now i would like a sturdier cake because I’m sticking some fondant figures in at an angle and wonder if a denser cake would anchor them better ... but would it be weird at a party to be given a slice of cake that is frosted pound cake ?

Maybe my regular scratch yellow cake recipe will be fine, It’s not super fluffy but it’s also not dense ...

no wrong way -- all your choice -- but not one to leave well enough alone there's another really cool denser-ish cake and that's

the cake mix doctor's melted ice cream cake

http://abcnews.go.com/GMA/recipe?id=6985275

the possibilities are endless 

I've made 1,000s of wedding and other occasion cakes using this recipe:  https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe  which is a box mix/scratch combination for pound cake.  It works just fine  in  any shape pan.

Thanks guys!

although now I think I've changed my mind again and having the characters on the sides is just too risky!

omg this is why I could never go into cake business LOL

The recipe with the ice cream reminds me of a video I saw on youtube recently where people left out breyers Ice cream out of freezer for 74 hours to room temperature to see how long before it melted and it never melted.  They said they gave up after 74 hours and I am sure they threw the rest of the ice cream in the trash!!! I know I would!! That tells me I never want to buy any breyers ice cream because it obviously is not real ice cream. I remember on summer days years ago when my dad used to churn our ice cream and there wasn't anything better than the "real deal". There is no telling what is in breyers ice cream. These corporations do anything to save themselves money!!  

If I tried the recipe with ice cream in it I would probably use blue bell because it is supposed to be pure cream ice cream.

Back to the subject, I have used pound cakes before in 9 inch round pans and they work just fine!!

I have use pound cake in 13x9 pans also. As for 1 recipe or 1 1/2 recipes...it depends on how many cups your recipe makes. 

remnant -- that is weird about the ice cream -- breyers always advertised that they were just the best real ingredients -- how could it not melt? i'm not defending breyers -- i'm just so surprised/shocked/nearly incredulous -- how could it stay frozen at room temp?

I've eaten a million gallons of Breyer's ice cream and, take my word for it, it definitely melts just like any other ice cream.

This is the video I saw about Breyers not melting. Since I saw this I will not eat Breyers. When they melted it finally in microwave it did not look like cream. In fact I saw no cream whatsoever in it. Different strokes for different folks. Maybe some people like it and think it is is fine. All I went by is what I saw in this video!!! 

I didn't doubt you in the least, remnant3333, but I seriously wonder what is going on here since mine always melts like any other ice cream. 

Oh, I see this is referred to as "frozen desert".  I've never heard of it, only had the ice cream.