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
56 batches of 9
Ingredients
- 56 cups All-Purpose Flour
- 7 pounds Cream Cheese
- 112 Eggs
- 7 cups Milk
- 28 cups Powdered Sugar
- 56 cups Pumpkin Puree
- 1 ¾ cups Ground Cinnamon
- ½ cup + 1 ¼ tablespoons Ground Ginger
- ¼ cup + ¾ tablespoon Ground Nutmeg
- 1 cup + 2 ⅔ tablespoons Vanilla Extract
- ¼ cup + ¾ tablespoon Vanilla Extract
- 14 cups Vegetable Oil
- ½ cup + 1 ¼ tablespoons Baking Powder
- ½ cup + 1 ¼ tablespoons Baking Soda
- 42 cups Light Brown Sugar
- ¼ cup + ¾ 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 56 cups flour, ½ cup + 1 ¼ tablespoons baking soda, ½ cup + 1 ¼ tablespoons baking powder, 1 ¾ cups cinnamon, ½ cup + 1 ¼ tablespoons ginger, ¼ cup + ¾ tablespoon nutmeg, and ¼ cup + ¾ tablespoon salt.
- In a large bowl, whisk 56 cups pumpkin puree, 42 cups brown sugar, 112 Eggs, 14 cups oil, and 1 cup + 2 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 7 pounds cream cheese until smooth, then beat in 28 cups powdered sugar. Add the milk 3 cups + ½ cup at a time until the glaze drizzles easily, then stir in ¼ cup + ¾ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
