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
36 batches of 9
Ingredients
- 36 cups All-Purpose Flour
- 4 ½ pounds Cream Cheese
- 72 Eggs
- 4 cups + ½ cup Milk
- 18 cups Powdered Sugar
- 36 cups Pumpkin Puree
- 1 cup + 2 tablespoons Ground Cinnamon
- ¼ cup + 2 tablespoons Ground Ginger
- 3 tablespoons Ground Nutmeg
- ¾ cup Vanilla Extract
- 3 tablespoons Vanilla Extract
- 9 cups Vegetable Oil
- ¼ cup + 2 tablespoons Baking Powder
- ¼ cup + 2 tablespoons Baking Soda
- 27 cups Light Brown Sugar
- 3 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 36 cups flour, ¼ cup + 2 tablespoons baking soda, ¼ cup + 2 tablespoons baking powder, 1 cup + 2 tablespoons cinnamon, ¼ cup + 2 tablespoons ginger, 3 tablespoons nutmeg, and 3 tablespoons salt.
- In a large bowl, whisk 36 cups pumpkin puree, 27 cups brown sugar, 72 Eggs, 9 cups oil, and ¾ 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 ½ pounds cream cheese until smooth, then beat in 18 cups powdered sugar. Add the milk 2 cups + ¼ cup at a time until the glaze drizzles easily, then stir in 3 tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
