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
71 batches of 9
Ingredients
- 71 cups All-Purpose Flour
- 8 ¾ pounds Cream Cheese
- 142 Eggs
- 8 cups + ¾ cup + 2 tablespoons Milk
- 35 cups + ½ cup Powdered Sugar
- 71 cups Pumpkin Puree
- 2 cups + 3 ½ tablespoons Ground Cinnamon
- ¾ cup Ground Ginger
- ¼ cup + 2 tablespoons Ground Nutmeg
- 1 ½ cups Vanilla Extract
- ¼ cup + 2 tablespoons Vanilla Extract
- 17 cups + ¾ cup Vegetable Oil
- ¾ cup Baking Powder
- ¾ cup Baking Soda
- 53 cups + ¼ cup Light Brown Sugar
- ¼ cup + 2 tablespoons 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 71 cups flour, ¾ cup baking soda, ¾ cup baking powder, 2 cups + 3 ½ tablespoons cinnamon, ¾ cup ginger, ¼ cup + 2 tablespoons nutmeg, and ¼ cup + 2 tablespoons salt.
- In a large bowl, whisk 71 cups pumpkin puree, 53 cups + ¼ cup brown sugar, 142 Eggs, 17 cups + ¾ cup 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 9 pounds cream cheese until smooth, then beat in 35 cups + ½ cup powdered sugar. Add the milk 4 cups + ¼ cup + 3 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + 2 tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
