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
102 batches of 9
Ingredients
- 102 cups All-Purpose Flour
- 12 ⅔ pounds Cream Cheese
- 204 Eggs
- 12 cups + ¾ cup Milk
- 51 cups Powdered Sugar
- 102 cups Pumpkin Puree
- 3 cups + 3 tablespoons Ground Cinnamon
- 1 cup + 1 tablespoon Ground Ginger
- ½ cup + ½ tablespoon Ground Nutmeg
- 2 cups + 2 tablespoons Vanilla Extract
- ½ cup + ½ tablespoon Vanilla Extract
- 25 cups + ½ cup Vegetable Oil
- 1 cup + 1 tablespoon Baking Powder
- 1 cup + 1 tablespoon Baking Soda
- 76 cups + ½ cup Light Brown Sugar
- ½ cup + ½ 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 102 cups flour, 1 cup + 1 tablespoon baking soda, 1 cup + 1 tablespoon baking powder, 3 cups + 3 tablespoons cinnamon, 1 cup + 1 tablespoon ginger, ½ cup + ½ tablespoon nutmeg, and ½ cup + ½ tablespoon salt.
- In a large bowl, whisk 102 cups pumpkin puree, 76 cups + ½ cup brown sugar, 204 Eggs, 25 cups + ½ cup oil, and 2 cups + 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 12 ¾ pounds cream cheese until smooth, then beat in 51 cups powdered sugar. Add the milk 6 cups + ¼ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in ½ cup + ½ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
