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
60 batches of 9
Ingredients
- 60 cups All-Purpose Flour
- 7 ½ pounds Cream Cheese
- 120 Eggs
- 7 cups + ½ cup Milk
- 30 cups Powdered Sugar
- 60 cups Pumpkin Puree
- 1 cup + ¾ cup + 2 tablespoons Ground Cinnamon
- ½ cup + 2 tablespoons Ground Ginger
- ¼ cup + 1 tablespoon Ground Nutmeg
- 1 ¼ cups Vanilla Extract
- ¼ cup + 1 tablespoon Vanilla Extract
- 15 cups Vegetable Oil
- ½ cup + 2 tablespoons Baking Powder
- ½ cup + 2 tablespoons Baking Soda
- 45 cups Light Brown Sugar
- ¼ cup + 1 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 60 cups flour, ½ cup + 2 tablespoons baking soda, ½ cup + 2 tablespoons baking powder, 1 cup + ¾ cup + 2 tablespoons cinnamon, ½ cup + 2 tablespoons ginger, ¼ cup + 1 tablespoon nutmeg, and ¼ cup + 1 tablespoon salt.
- In a large bowl, whisk 60 cups pumpkin puree, 45 cups brown sugar, 120 Eggs, 15 cups oil, and 1 ¼ cups 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 ½ pounds cream cheese until smooth, then beat in 30 cups powdered sugar. Add the milk 3 cups + ¾ cup at a time until the glaze drizzles easily, then stir in ¼ cup + 1 tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
