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
48 batches of 9
Ingredients
- 48 cups All-Purpose Flour
- 6 pounds Cream Cheese
- 96 Eggs
- 6 cups Milk
- 24 cups Powdered Sugar
- 48 cups Pumpkin Puree
- 1 ½ cups Ground Cinnamon
- ½ cup Ground Ginger
- ¼ cup Ground Nutmeg
- 1 cup Vanilla Extract
- ¼ cup Vanilla Extract
- 12 cups Vegetable Oil
- ½ cup Baking Powder
- ½ cup Baking Soda
- 36 cups 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 48 cups flour, ½ cup baking soda, ½ cup baking powder, 1 ½ cups cinnamon, ½ cup ginger, ¼ cup nutmeg, and ¼ cup salt.
- In a large bowl, whisk 48 cups pumpkin puree, 36 cups brown sugar, 96 Eggs, 12 cups oil, and 1 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 6 pounds cream cheese until smooth, then beat in 24 cups powdered sugar. Add the milk 3 cups 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.
