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
27 batches of 9
Ingredients
- 27 cups All-Purpose Flour
- 3 ¼ pounds Cream Cheese
- 54 Eggs
- 3 cups + ¼ cup + 2 tablespoons Milk
- 13 cups + ½ cup Powdered Sugar
- 27 cups Pumpkin Puree
- ¾ cup + 1 ½ tablespoons Ground Cinnamon
- ¼ cup + ½ tablespoon Ground Ginger
- 2 ¼ tablespoons Ground Nutmeg
- ½ cup + 1 tablespoon Vanilla Extract
- 2 ¼ tablespoons Vanilla Extract
- 6 cups + ¾ cup Vegetable Oil
- ¼ cup + ½ tablespoon Baking Powder
- ¼ cup + ½ tablespoon Baking Soda
- 20 cups + ¼ cup Light Brown Sugar
- 2 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 27 cups flour, ¼ cup + ½ tablespoon baking soda, ¼ cup + ½ tablespoon baking powder, ¾ cup + 1 ½ tablespoons cinnamon, ¼ cup + ½ tablespoon ginger, 2 ¼ tablespoons nutmeg, and 2 ¼ tablespoons salt.
- In a large bowl, whisk 27 cups pumpkin puree, 20 cups + ¼ cup brown sugar, 54 Eggs, 6 cups + ¾ cup oil, and ½ cup + 1 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 ½ pounds cream cheese until smooth, then beat in 13 cups + ½ cup powdered sugar. Add the milk 1 cup + ½ cup + 3 tablespoons at a time until the glaze drizzles easily, then stir in 2 ¼ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
