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
93 batches of 9
Ingredients
- 93 cups All-Purpose Flour
- 11 ⅝ pounds Cream Cheese
- 186 Eggs
- 11 cups + ½ cup + 2 tablespoons Milk
- 46 cups + ½ cup Powdered Sugar
- 93 cups Pumpkin Puree
- 2 cups + ¾ cup + 2 ½ tablespoons Ground Cinnamon
- ¾ cup + 3 ½ tablespoons Ground Ginger
- ¼ cup + 3 ¾ tablespoons Ground Nutmeg
- 1 cup + ¾ cup + 3 tablespoons Vanilla Extract
- ¼ cup + 3 ¾ tablespoons Vanilla Extract
- 23 cups + ¼ cup Vegetable Oil
- ¾ cup + 3 ½ tablespoons Baking Powder
- ¾ cup + 3 ½ tablespoons Baking Soda
- 69 cups + ¾ cup Light Brown Sugar
- ¼ cup + 3 ¾ 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 93 cups flour, ¾ cup + 3 ½ tablespoons baking soda, ¾ cup + 3 ½ tablespoons baking powder, 2 cups + ¾ cup + 2 ½ tablespoons cinnamon, ¾ cup + 3 ½ tablespoons ginger, ¼ cup + 3 ¾ tablespoons nutmeg, and ¼ cup + 3 ¾ tablespoons salt.
- In a large bowl, whisk 93 cups pumpkin puree, 69 cups + ¾ cup brown sugar, 186 Eggs, 23 cups + ¼ cup oil, and 1 cup + ¾ cup + 3 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 11 ⅝ pounds cream cheese until smooth, then beat in 46 cups + ½ cup powdered sugar. Add the milk 5 cups + ¾ cup + 1 tablespoon at a time until the glaze drizzles easily, then stir in ¼ cup + 3 ¾ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
