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
73 batches of 9
Ingredients
- 73 cups All-Purpose Flour
- 9 pounds Cream Cheese
- 146 Eggs
- 9 cups + 2 tablespoons Milk
- 36 cups + ½ cup Powdered Sugar
- 73 cups Pumpkin Puree
- 2 cups + ¼ cup + ½ tablespoon Ground Cinnamon
- ¾ cup Ground Ginger
- ¼ cup + 2 tablespoons Ground Nutmeg
- 1 ½ cups Vanilla Extract
- ¼ cup + 2 tablespoons Vanilla Extract
- 18 cups + ¼ cup Vegetable Oil
- ¾ cup Baking Powder
- ¾ cup Baking Soda
- 54 cups + ¾ 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 73 cups flour, ¾ cup baking soda, ¾ cup baking powder, 2 cups + ¼ cup + ½ tablespoon cinnamon, ¾ cup ginger, ¼ cup + 2 tablespoons nutmeg, and ¼ cup + 2 tablespoons salt.
- In a large bowl, whisk 73 cups pumpkin puree, 54 cups + ¾ cup brown sugar, 146 Eggs, 18 cups + ¼ 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 ¼ pounds cream cheese until smooth, then beat in 36 cups + ½ cup powdered sugar. Add the milk 4 cups + ½ cup + 1 tablespoon 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.
