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
25 batches of 9
Ingredients
- 25 cups All-Purpose Flour
- 3 pounds Cream Cheese
- 50 Eggs
- 3 cups + 2 tablespoons Milk
- 12 cups + ½ cup Powdered Sugar
- 25 cups Pumpkin Puree
- ¾ cup + ½ tablespoon Ground Cinnamon
- ¼ cup + ¼ tablespoon Ground Ginger
- 2 tablespoons Ground Nutmeg
- ½ cup + ¼ tablespoon Vanilla Extract
- 2 tablespoons Vanilla Extract
- 6 cups + ¼ cup Vegetable Oil
- ¼ cup + ¼ tablespoon Baking Powder
- ¼ cup + ¼ tablespoon Baking Soda
- 18 cups + ¾ cup Light Brown Sugar
- 2 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 25 cups flour, ¼ cup + ¼ tablespoon baking soda, ¼ cup + ¼ tablespoon baking powder, ¾ cup + ½ tablespoon cinnamon, ¼ cup + ¼ tablespoon ginger, 2 tablespoons nutmeg, and 2 tablespoons salt.
- In a large bowl, whisk 25 cups pumpkin puree, 18 cups + ¾ cup brown sugar, 50 Eggs, 6 cups + ¼ cup oil, and ½ cup + ¼ tablespoon 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 3 ¼ pounds cream cheese until smooth, then beat in 12 cups + ½ cup powdered sugar. Add the milk 1 cup + ½ cup + 1 tablespoon at a time until the glaze drizzles easily, then stir in 2 tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
