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
87 batches of 9
Ingredients
- 87 cups All-Purpose Flour
- 10 ⅞ pounds Cream Cheese
- 174 Eggs
- 10 cups + ¾ cup + 2 tablespoons Milk
- 43 cups + ½ cup Powdered Sugar
- 87 cups Pumpkin Puree
- 2 cups + ½ cup + 3 ½ tablespoons Ground Cinnamon
- ¾ cup + 2 ½ tablespoons Ground Ginger
- ¼ cup + 3 ¼ tablespoons Ground Nutmeg
- 1 cup + ¾ cup + 1 tablespoon Vanilla Extract
- ¼ cup + 3 ¼ tablespoons Vanilla Extract
- 21 cups + ¾ cup Vegetable Oil
- ¾ cup + 2 ½ tablespoons Baking Powder
- ¾ cup + 2 ½ tablespoons Baking Soda
- 65 cups + ¼ cup Light Brown Sugar
- ¼ cup + 3 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 87 cups flour, ¾ cup + 2 ½ tablespoons baking soda, ¾ cup + 2 ½ tablespoons baking powder, 2 cups + ½ cup + 3 ½ tablespoons cinnamon, ¾ cup + 2 ½ tablespoons ginger, ¼ cup + 3 ¼ tablespoons nutmeg, and ¼ cup + 3 ¼ tablespoons salt.
- In a large bowl, whisk 87 cups pumpkin puree, 65 cups + ¼ cup brown sugar, 174 Eggs, 21 cups + ¾ cup oil, and 1 cup + ¾ cup + 1 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 10 ⅞ pounds cream cheese until smooth, then beat in 43 cups + ½ cup powdered sugar. Add the milk 5 cups + ¼ cup + 3 tablespoons at a time until the glaze drizzles easily, then stir in ¼ cup + 3 ¼ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
