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
54 batches of 9
Ingredients
- 54 cups All-Purpose Flour
- 6 ¾ pounds Cream Cheese
- 108 Eggs
- 6 cups + ¾ cup Milk
- 27 cups Powdered Sugar
- 54 cups Pumpkin Puree
- 1 cup + ½ cup + 3 tablespoons Ground Cinnamon
- ½ cup + 1 tablespoon Ground Ginger
- ¼ cup + ½ tablespoon Ground Nutmeg
- 1 cup + 2 tablespoons Vanilla Extract
- ¼ cup + ½ tablespoon Vanilla Extract
- 13 cups + ½ cup Vegetable Oil
- ½ cup + 1 tablespoon Baking Powder
- ½ cup + 1 tablespoon Baking Soda
- 40 cups + ½ cup Light Brown Sugar
- ¼ cup + ½ 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 54 cups flour, ½ cup + 1 tablespoon baking soda, ½ cup + 1 tablespoon baking powder, 1 cup + ½ cup + 3 tablespoons cinnamon, ½ cup + 1 tablespoon ginger, ¼ cup + ½ tablespoon nutmeg, and ¼ cup + ½ tablespoon salt.
- In a large bowl, whisk 54 cups pumpkin puree, 40 cups + ½ cup brown sugar, 108 Eggs, 13 cups + ½ cup oil, and 1 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 6 ¾ pounds cream cheese until smooth, then beat in 27 cups powdered sugar. Add the milk 3 cups + ¼ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + ½ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
