I have never done that before…you can give it a try. Two thoughts–you will have to adjust your baking time because I would think a 9 x 13 will take less time to bake than a bundt pan. Often 9 x 13 cakes have an icing or glaze. Since the recipe has the icing added to the cake batter, it will be sweet enough, just may look like something’s missing. You could melt and drizzle a little bit of another can of icing across the top just to give it a glazed look. Let me know how it works, won’t you? I may try that idea myself!

Hmmm…sounds like a fabulous idea. A normal pound cake has more of a butter flavor to me…so one close to that flavor would work. But, then there are many variations of a great pound cake. So…perhaps a lemon, banana or just vanilla might work. Let me know your results. Happy Baking!

I think you’ll need to monitor with a cake tester, but you might try 20 minutes at 350 degrees for mini muffins…that’s what usually works for my French muffins so you might begin watching for browning and testing at 15 minutes to be sure you don’t over cook them.

My suggestion? I would slice your cake into pieces and add them to your freezer. We have a food saver that we use…but freezer bags parchment paper wrap with as much air removed can work, too. My husband is the one who enjoys the cake in our home, and adding pieces to the freezer to remove and warm a few seconds in the microwave has been a game changer for him. Perfectly warmed cake when you need it. When I have made this cake, it has been shared with a larger group who may consume it all OR more often added extra pieces to the freezer. I hope that helps.

Ooh, cream cheese frosting makes everything better! Yay!