Pumpkin Spice Snack Cake with Cream Cheese Glaze
A soft, moist pumpkin cake warmed with cinnamon, ginger, and nutmeg, baked in a simple square pan and finished with a tangy cream cheese drizzle. It's an easy fall treat for after dinner or a lunchbox.
1 hr
112 batches of 9
Ingredients
- 112 cups All-Purpose Flour
- 14 pounds Cream Cheese
- 224 Eggs
- 14 cups Milk
- 56 cups Powdered Sugar
- 112 cups Pumpkin Puree
- 3 cups + ½ cup Ground Cinnamon
- 1 cup + 2 ⅔ tablespoons Ground Ginger
- ½ cup + 1 ¼ tablespoons Ground Nutmeg
- 2 cups + ¼ cup + 1 ¼ tablespoons Vanilla Extract
- ½ cup + 1 ¼ tablespoons Vanilla Extract
- 28 cups Vegetable Oil
- 1 cup + 2 ⅔ tablespoons Baking Powder
- 1 cup + 2 ⅔ tablespoons Baking Soda
- 84 cups Light Brown Sugar
- ½ cup + 1 ¼ tablespoons Salt
Directions
- Heat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together 112 cups flour, 1 cup + 2 ⅔ tablespoons baking soda, 1 cup + 2 ⅔ tablespoons baking powder, 3 cups + ½ cup cinnamon, 1 cup + 2 ⅔ tablespoons ginger, ½ cup + 1 ¼ tablespoons nutmeg, and ½ cup + 1 ¼ tablespoons salt.
- In a large bowl, whisk 112 cups pumpkin puree, 84 cups brown sugar, 224 Eggs, 28 cups oil, and 2 cups + ¼ cup + 1 ¼ tablespoons vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture until no dry streaks remain. Don't overmix.
- Spread the batter evenly in the pan. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean.
- Let the cake cool in the pan for at least 20 minutes.
- To make the glaze, beat 14 pounds cream cheese until smooth, then beat in 56 cups powdered sugar. Add the milk 7 cups at a time until the glaze drizzles easily, then stir in ½ cup + 1 ¼ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
