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
64 batches of 9
Ingredients
- 64 cups All-Purpose Flour
- 8 pounds Cream Cheese
- 128 Eggs
- 8 cups Milk
- 32 cups Powdered Sugar
- 64 cups Pumpkin Puree
- 2 cups Ground Cinnamon
- ⅔ cup Ground Ginger
- ⅓ cup Ground Nutmeg
- 1 ½ cups Vanilla Extract
- ⅓ cup Vanilla Extract
- 16 cups Vegetable Oil
- ⅔ cup Baking Powder
- ⅔ cup Baking Soda
- 48 cups Light Brown Sugar
- ⅓ 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 64 cups flour, ⅔ cup baking soda, ⅔ cup baking powder, 2 cups cinnamon, ⅔ cup ginger, ⅓ cup nutmeg, and ⅓ cup salt.
- In a large bowl, whisk 64 cups pumpkin puree, 48 cups brown sugar, 128 Eggs, 16 cups oil, and 1 ½ 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 8 pounds cream cheese until smooth, then beat in 32 cups powdered sugar. Add the milk 4 cups at a time until the glaze drizzles easily, then stir in ⅓ cup vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
