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
95 batches of 9
Ingredients
- 95 cups All-Purpose Flour
- 11 ⅞ pounds Cream Cheese
- 190 Eggs
- 11 ⅞ cups Milk
- 47 cups + ½ cup Powdered Sugar
- 95 cups Pumpkin Puree
- 3 cups Ground Cinnamon
- 1 cup Ground Ginger
- ½ cup Ground Nutmeg
- 2 cups Vanilla Extract
- ½ cup Vanilla Extract
- 23 cups + ¾ cup Vegetable Oil
- 1 cup Baking Powder
- 1 cup Baking Soda
- 71 cups + ¼ cup Light Brown Sugar
- ½ cup 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 95 cups flour, 1 cup baking soda, 1 cup baking powder, 3 cups cinnamon, 1 cup ginger, ½ cup nutmeg, and ½ cup salt.
- In a large bowl, whisk 95 cups pumpkin puree, 71 cups + ¼ cup brown sugar, 190 Eggs, 23 cups + ¾ cup oil, and 2 cups 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 ⅞ pounds cream cheese until smooth, then beat in 47 cups + ½ cup powdered sugar. Add the milk 6 cups at a time until the glaze drizzles easily, then stir in ½ cup vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
