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
20 batches of 9
Ingredients
- 20 cups All-Purpose Flour
- 2 ½ pounds Cream Cheese
- 39 Eggs
- 2 ½ cups Milk
- 10 cups Powdered Sugar
- 20 cups Pumpkin Puree
- ½ cup + 2 tablespoons Ground Cinnamon
- 3 ¼ tablespoons Ground Ginger
- 1 ¾ tablespoons Ground Nutmeg
- ¼ cup + 2 ¾ tablespoons Vanilla Extract
- 1 ¾ tablespoons Vanilla Extract
- 5 cups Vegetable Oil
- 3 ¼ tablespoons Baking Powder
- 3 ¼ tablespoons Baking Soda
- 15 cups Light Brown Sugar
- 1 ¾ 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 20 cups flour, 3 ¼ tablespoons baking soda, 3 ¼ tablespoons baking powder, ½ cup + 2 tablespoons cinnamon, 3 ¼ tablespoons ginger, 1 ½ tablespoons nutmeg, and 1 ½ tablespoons salt.
- In a large bowl, whisk 20 cups pumpkin puree, 15 cups brown sugar, 40 Eggs, 5 cups oil, and ¼ cup + 2 ¾ 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 2 ½ pounds cream cheese until smooth, then beat in 10 cups powdered sugar. Add the milk 1 ¼ cups at a time until the glaze drizzles easily, then stir in 1 ½ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
