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
32 batches of 9
Ingredients
- 32 cups All-Purpose Flour
- 4 pounds Cream Cheese
- 64 Eggs
- 4 cups Milk
- 16 cups Powdered Sugar
- 32 cups Pumpkin Puree
- 1 cup Ground Cinnamon
- ⅓ cup Ground Ginger
- 2 ¾ tablespoons Ground Nutmeg
- ⅔ cup Vanilla Extract
- 2 ¾ tablespoons Vanilla Extract
- 8 cups Vegetable Oil
- ⅓ cup Baking Powder
- ⅓ cup Baking Soda
- 24 cups Light Brown Sugar
- 2 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 32 cups flour, ⅓ cup baking soda, ⅓ cup baking powder, 1 cup cinnamon, ⅓ cup ginger, 2 ¾ tablespoons nutmeg, and 2 ¾ tablespoons salt.
- In a large bowl, whisk 32 cups pumpkin puree, 24 cups brown sugar, 64 Eggs, 8 cups oil, and ⅔ cup 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 4 pounds cream cheese until smooth, then beat in 16 cups powdered sugar. Add the milk 2 cups at a time until the glaze drizzles easily, then stir in 2 ¾ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
