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
43 batches of 9
Ingredients
- 43 cups All-Purpose Flour
- 5 ¼ pounds Cream Cheese
- 86 Eggs
- 5 cups + ¼ cup + 2 tablespoons Milk
- 21 cups + ½ cup Powdered Sugar
- 43 cups Pumpkin Puree
- 1 ½ cups Ground Cinnamon
- ¼ cup + 3 ¼ tablespoons Ground Ginger
- 3 ½ tablespoons Ground Nutmeg
- ¾ cup + 2 ¼ tablespoons Vanilla Extract
- 3 ½ tablespoons Vanilla Extract
- 10 cups + ¾ cup Vegetable Oil
- ¼ cup + 3 ¼ tablespoons Baking Powder
- ¼ cup + 3 ¼ tablespoons Baking Soda
- 32 cups + ¼ 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 43 cups flour, ¼ cup + 3 ¼ tablespoons baking soda, ¼ cup + 3 ¼ tablespoons baking powder, 1 ½ cups cinnamon, ¼ cup + 3 ¼ tablespoons ginger, 3 ½ tablespoons nutmeg, and 3 ½ tablespoons salt.
- In a large bowl, whisk 43 cups pumpkin puree, 32 cups + ¼ cup brown sugar, 86 Eggs, 10 cups + ¾ cup oil, and ¾ cup + 2 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 5 ½ pounds cream cheese until smooth, then beat in 21 cups + ½ cup powdered sugar. Add the milk 2 cups + ½ cup + 3 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.
