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
62 batches of 9
Ingredients
- 62 cups All-Purpose Flour
- 7 ¾ pounds Cream Cheese
- 124 Eggs
- 7 cups + ¾ cup Milk
- 31 cups Powdered Sugar
- 62 cups Pumpkin Puree
- 1 cup + ¾ cup + 3 tablespoons Ground Cinnamon
- ½ cup + 2 ¼ tablespoons Ground Ginger
- ¼ cup Ground Nutmeg
- 1 cup + ¼ cup + ⅔ tablespoon Vanilla Extract
- ¼ cup Vanilla Extract
- 15 cups + ½ cup Vegetable Oil
- ½ cup + 2 ¼ tablespoons Baking Powder
- ½ cup + 2 ¼ tablespoons Baking Soda
- 46 cups + ½ cup 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 62 cups flour, ½ cup + 2 ¼ tablespoons baking soda, ½ cup + 2 ¼ tablespoons baking powder, 1 cup + ¾ cup + 3 tablespoons cinnamon, ½ cup + 2 ¼ tablespoons ginger, ¼ cup nutmeg, and ¼ cup salt.
- In a large bowl, whisk 62 cups pumpkin puree, 46 cups + ½ cup brown sugar, 124 Eggs, 15 cups + ½ cup oil, and 1 cup + ¼ cup + ⅔ 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 7 ¾ pounds cream cheese until smooth, then beat in 31 cups powdered sugar. Add the milk 3 cups + ¾ cup + 2 tablespoons 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.
