Thanks for your request, Jennifer. We originally wrote the recipe for either 8" or 9" pans, but we really preferred the higher cake achieved with the 8" pans and so took out the 9" option. A 9" pan holds about 1/3 more volume than an 8" pan, so if you're interested in scaling up the recipe, you could simply increase the cake portion by 1/3. The meringue, filling and topping should all be fine as is. Hope this helps get you headed in the right direction! Mollie@KAF

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