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
51 batches of 9
Ingredients
- 51 cups All-Purpose Flour
- 6 ¼ pounds Cream Cheese
- 102 Eggs
- 6 cups + ¼ cup + 2 tablespoons Milk
- 25 cups + ½ cup Powdered Sugar
- 51 cups Pumpkin Puree
- 1 cup + ½ cup + 1 ½ tablespoons Ground Cinnamon
- ½ cup + ½ tablespoon Ground Ginger
- ¼ cup + ¼ tablespoon Ground Nutmeg
- 1 cup + 1 tablespoon Vanilla Extract
- ¼ cup + ¼ tablespoon Vanilla Extract
- 12 cups + ¾ cup Vegetable Oil
- ½ cup + ½ tablespoon Baking Powder
- ½ cup + ½ tablespoon Baking Soda
- 38 cups + ¼ cup Light Brown Sugar
- ¼ cup + ¼ tablespoon 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 51 cups flour, ½ cup + ½ tablespoon baking soda, ½ cup + ½ tablespoon baking powder, 1 cup + ½ cup + 1 ½ tablespoons cinnamon, ½ cup + ½ tablespoon ginger, ¼ cup + ¼ tablespoon nutmeg, and ¼ cup + ¼ tablespoon salt.
- In a large bowl, whisk 51 cups pumpkin puree, 38 cups + ¼ cup brown sugar, 102 Eggs, 12 cups + ¾ cup oil, and 1 cup + 1 tablespoon 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 ½ pounds cream cheese until smooth, then beat in 25 cups + ½ cup powdered sugar. Add the milk 3 cups + 3 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + ¼ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
