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
22 batches of 9
Ingredients
- 22 cups All-Purpose Flour
- 2 ¾ pounds Cream Cheese
- 43 Eggs
- 2 cups + ¾ cup Milk
- 11 cups Powdered Sugar
- 22 cups Pumpkin Puree
- ½ cup + 3 tablespoons Ground Cinnamon
- 3 ¾ tablespoons Ground Ginger
- 1 ¾ tablespoons Ground Nutmeg
- ¼ cup + 3 ¼ tablespoons Vanilla Extract
- 1 ¾ tablespoons Vanilla Extract
- 5 cups + ½ cup Vegetable Oil
- 3 ¾ tablespoons Baking Powder
- 3 ¾ tablespoons Baking Soda
- 16 cups + ½ cup 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 22 cups flour, 3 ¾ tablespoons baking soda, 3 ¾ tablespoons baking powder, ½ cup + 3 tablespoons cinnamon, 3 ¾ tablespoons ginger, 1 ¾ tablespoons nutmeg, and 1 ¾ tablespoons salt.
- In a large bowl, whisk 22 cups pumpkin puree, 16 cups + ½ cup brown sugar, 44 Eggs, 5 cups + ½ cup oil, and ¼ cup + 3 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 2 ¾ pounds cream cheese until smooth, then beat in 11 cups powdered sugar. Add the milk 1 cup + ¼ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in 1 ¾ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
