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
74 batches of 9
Ingredients
- 74 cups All-Purpose Flour
- 9 ¼ pounds Cream Cheese
- 148 Eggs
- 9 cups + ¼ cup Milk
- 37 cups Powdered Sugar
- 74 cups Pumpkin Puree
- 2 cups + ¼ cup + 1 tablespoon Ground Cinnamon
- ¾ cup + ¼ tablespoon Ground Ginger
- ¼ cup + 2 ¼ tablespoons Ground Nutmeg
- 1 cup + ½ cup + ⅔ tablespoon Vanilla Extract
- ¼ cup + 2 ¼ tablespoons Vanilla Extract
- 18 cups + ½ cup Vegetable Oil
- ¾ cup + ¼ tablespoon Baking Powder
- ¾ cup + ¼ tablespoon Baking Soda
- 55 cups + ½ cup Light Brown Sugar
- ¼ cup + 2 ¼ 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 74 cups flour, ¾ cup + ¼ tablespoon baking soda, ¾ cup + ¼ tablespoon baking powder, 2 cups + ¼ cup + 1 tablespoon cinnamon, ¾ cup + ¼ tablespoon ginger, ¼ cup + 2 ¼ tablespoons nutmeg, and ¼ cup + 2 ¼ tablespoons salt.
- In a large bowl, whisk 74 cups pumpkin puree, 55 cups + ½ cup brown sugar, 148 Eggs, 18 cups + ½ cup oil, and 1 cup + ½ 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 9 ¼ pounds cream cheese until smooth, then beat in 37 cups powdered sugar. Add the milk 4 cups + ½ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + 2 ¼ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
