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
42 batches of 9
Ingredients
- 42 cups All-Purpose Flour
- 5 ¼ pounds Cream Cheese
- 84 Eggs
- 5 cups + ¼ cup Milk
- 21 cups Powdered Sugar
- 42 cups Pumpkin Puree
- 1 ¼ cups Ground Cinnamon
- ¼ cup + 3 tablespoons Ground Ginger
- 3 ½ tablespoons Ground Nutmeg
- ¾ cup + 2 tablespoons Vanilla Extract
- 3 ½ tablespoons Vanilla Extract
- 10 cups + ½ cup Vegetable Oil
- ¼ cup + 3 tablespoons Baking Powder
- ¼ cup + 3 tablespoons Baking Soda
- 31 cups + ½ cup Light Brown Sugar
- 3 ½ 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 42 cups flour, ¼ cup + 3 tablespoons baking soda, ¼ cup + 3 tablespoons baking powder, 1 ¼ cups cinnamon, ¼ cup + 3 tablespoons ginger, 3 ½ tablespoons nutmeg, and 3 ½ tablespoons salt.
- In a large bowl, whisk 42 cups pumpkin puree, 31 cups + ½ cup brown sugar, 84 Eggs, 10 cups + ½ cup oil, and ¾ cup + 2 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 5 ¼ pounds cream cheese until smooth, then beat in 21 cups powdered sugar. Add the milk 2 cups + ½ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in 3 ½ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
