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
76 batches of 9
Ingredients
- 76 cups All-Purpose Flour
- 9 ½ pounds Cream Cheese
- 152 Eggs
- 9 cups + ½ cup Milk
- 38 cups Powdered Sugar
- 76 cups Pumpkin Puree
- 2 cups + ¼ cup + 2 tablespoons Ground Cinnamon
- ¾ cup + ⅔ tablespoon Ground Ginger
- ¼ cup + 2 ¼ tablespoons Ground Nutmeg
- 1 cup + ½ cup + 1 ¼ tablespoons Vanilla Extract
- ¼ cup + 2 ¼ tablespoons Vanilla Extract
- 19 cups Vegetable Oil
- ¾ cup + ⅔ tablespoon Baking Powder
- ¾ cup + ⅔ tablespoon Baking Soda
- 57 cups 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 76 cups flour, ¾ cup + ⅔ tablespoon baking soda, ¾ cup + ⅔ tablespoon baking powder, 2 cups + ¼ cup + 2 tablespoons cinnamon, ¾ cup + ⅔ tablespoon ginger, ¼ cup + 2 ¼ tablespoons nutmeg, and ¼ cup + 2 ¼ tablespoons salt.
- In a large bowl, whisk 76 cups pumpkin puree, 57 cups brown sugar, 152 Eggs, 19 cups oil, and 1 cup + ½ cup + 1 ¼ tablespoons 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 ½ pounds cream cheese until smooth, then beat in 38 cups powdered sugar. Add the milk 4 cups + ¾ cup 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.
