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
78 batches of 9
Ingredients
- 78 cups All-Purpose Flour
- 9 ¾ pounds Cream Cheese
- 156 Eggs
- 9 cups + ¾ cup Milk
- 39 cups Powdered Sugar
- 78 cups Pumpkin Puree
- 2 cups + ¼ cup + 3 tablespoons Ground Cinnamon
- ¾ cup + 1 tablespoon Ground Ginger
- ¼ cup + 2 ½ tablespoons Ground Nutmeg
- 1 cup + ½ cup + 2 tablespoons Vanilla Extract
- ¼ cup + 2 ½ tablespoons Vanilla Extract
- 19 cups + ½ cup Vegetable Oil
- ¾ cup + 1 tablespoon Baking Powder
- ¾ cup + 1 tablespoon Baking Soda
- 58 cups + ½ cup Light Brown Sugar
- ¼ cup + 2 ½ 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 78 cups flour, ¾ cup + 1 tablespoon baking soda, ¾ cup + 1 tablespoon baking powder, 2 cups + ¼ cup + 3 tablespoons cinnamon, ¾ cup + 1 tablespoon ginger, ¼ cup + 2 ½ tablespoons nutmeg, and ¼ cup + 2 ½ tablespoons salt.
- In a large bowl, whisk 78 cups pumpkin puree, 58 cups + ½ cup brown sugar, 156 Eggs, 19 cups + ½ cup oil, and 1 cup + ½ cup + 2 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 ¾ pounds cream cheese until smooth, then beat in 39 cups powdered sugar. Add the milk 4 cups + ¾ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + 2 ½ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
