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
47 batches of 9
Ingredients
- 47 cups All-Purpose Flour
- 5 ¾ pounds Cream Cheese
- 94 Eggs
- 5 cups + ¾ cup + 2 tablespoons Milk
- 23 cups + ½ cup Powdered Sugar
- 47 cups Pumpkin Puree
- 1 cup + ¼ cup + 3 ½ tablespoons Ground Cinnamon
- ¼ cup + 3 ¾ tablespoons Ground Ginger
- ¼ cup Ground Nutmeg
- 1 cup Vanilla Extract
- ¼ cup Vanilla Extract
- 11 cups + ¾ cup Vegetable Oil
- ¼ cup + 3 ¾ tablespoons Baking Powder
- ¼ cup + 3 ¾ tablespoons Baking Soda
- 35 cups + ¼ cup Light Brown Sugar
- ¼ cup 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 47 cups flour, ¼ cup + 3 ¾ tablespoons baking soda, ¼ cup + 3 ¾ tablespoons baking powder, 1 cup + ¼ cup + 3 ½ tablespoons cinnamon, ¼ cup + 3 ¾ tablespoons ginger, ¼ cup nutmeg, and ¼ cup salt.
- In a large bowl, whisk 47 cups pumpkin puree, 35 cups + ¼ cup brown sugar, 94 Eggs, 11 cups + ¾ cup oil, and ¾ cup + 3 ⅔ 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 6 pounds cream cheese until smooth, then beat in 23 cups + ½ cup powdered sugar. Add the milk 2 cups + ¾ cup + 3 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
