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
99 batches of 9
Ingredients
- 99 cups All-Purpose Flour
- 12 ⅜ pounds Cream Cheese
- 198 Eggs
- 12 cups + ¼ cup + 2 tablespoons Milk
- 49 cups + ½ cup Powdered Sugar
- 99 cups Pumpkin Puree
- 3 cups + 1 ½ tablespoons Ground Cinnamon
- 1 cup + ½ tablespoon Ground Ginger
- ½ cup + ¼ tablespoon Ground Nutmeg
- 2 cups + 1 tablespoon Vanilla Extract
- ½ cup + ¼ tablespoon Vanilla Extract
- 24 cups + ¾ cup Vegetable Oil
- 1 cup + ½ tablespoon Baking Powder
- 1 cup + ½ tablespoon Baking Soda
- 74 cups + ¼ cup Light Brown Sugar
- ½ cup + ¼ tablespoon 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 99 cups flour, 1 cup + ½ tablespoon baking soda, 1 cup + ½ tablespoon baking powder, 3 cups + 1 ½ tablespoons cinnamon, 1 cup + ½ tablespoon ginger, ½ cup + ¼ tablespoon nutmeg, and ½ cup + ¼ tablespoon salt.
- In a large bowl, whisk 99 cups pumpkin puree, 74 cups + ¼ cup brown sugar, 198 Eggs, 24 cups + ¾ cup oil, and 2 cups + 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 12 ⅜ pounds cream cheese until smooth, then beat in 49 cups + ½ cup powdered sugar. Add the milk 6 cups + 3 tablespoons at a time until the glaze drizzles easily, then stir in ½ cup + ¼ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
