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
28 batches of 9
Ingredients
- 28 cups All-Purpose Flour
- 3 ½ pounds Cream Cheese
- 56 Eggs
- 3 cups + ½ cup Milk
- 14 cups Powdered Sugar
- 28 cups Pumpkin Puree
- ¾ cup + 2 tablespoons Ground Cinnamon
- ¼ cup + ¾ tablespoon Ground Ginger
- 2 ¼ tablespoons Ground Nutmeg
- ½ cup + 1 ¼ tablespoons Vanilla Extract
- 2 ¼ tablespoons Vanilla Extract
- 7 cups Vegetable Oil
- ¼ cup + ¾ tablespoon Baking Powder
- ¼ cup + ¾ tablespoon Baking Soda
- 21 cups 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 28 cups flour, ¼ cup + ¾ tablespoon baking soda, ¼ cup + ¾ tablespoon baking powder, ¾ cup + 2 tablespoons cinnamon, ¼ cup + ¾ tablespoon ginger, 2 ¼ tablespoons nutmeg, and 2 ¼ tablespoons salt.
- In a large bowl, whisk 28 cups pumpkin puree, 21 cups brown sugar, 56 Eggs, 7 cups oil, and ½ 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 3 ½ pounds cream cheese until smooth, then beat in 14 cups powdered sugar. Add the milk 1 ¾ cups 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.
