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
104 batches of 9
Ingredients
- 104 cups All-Purpose Flour
- 13 pounds Cream Cheese
- 208 Eggs
- 13 cups Milk
- 52 cups Powdered Sugar
- 104 cups Pumpkin Puree
- 3 cups + ¼ cup Ground Cinnamon
- 1 cup + 1 ¼ tablespoons Ground Ginger
- ½ cup + ¾ tablespoon Ground Nutmeg
- 2 cups + 2 ⅔ tablespoons Vanilla Extract
- ½ cup + ¾ tablespoon Vanilla Extract
- 26 cups Vegetable Oil
- 1 cup + 1 ¼ tablespoons Baking Powder
- 1 cup + 1 ¼ tablespoons Baking Soda
- 78 cups Light Brown Sugar
- ½ cup + ¾ 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 104 cups flour, 1 cup + 1 ¼ tablespoons baking soda, 1 cup + 1 ¼ tablespoons baking powder, 3 cups + ¼ cup cinnamon, 1 cup + 1 ¼ tablespoons ginger, ½ cup + ¾ tablespoon nutmeg, and ½ cup + ¾ tablespoon salt.
- In a large bowl, whisk 104 cups pumpkin puree, 78 cups brown sugar, 208 Eggs, 26 cups oil, and 2 cups + 2 ⅔ 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 13 pounds cream cheese until smooth, then beat in 52 cups powdered sugar. Add the milk 6 cups + ½ cup at a time until the glaze drizzles easily, then stir in ½ cup + ¾ tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
