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
11 batches of 9
Ingredients
- 11 cups All-Purpose Flour
- 1 ½ pounds Cream Cheese
- 21 Eggs
- 1 cup + ¼ cup + 2 tablespoons Milk
- 5 cups + ½ cup Powdered Sugar
- 11 cups Pumpkin Puree
- ¼ cup + 1 ½ tablespoons Ground Cinnamon
- 1 ¾ tablespoons Ground Ginger
- 2 ¾ teaspoons Ground Nutmeg
- 3 ¾ tablespoons Vanilla Extract
- 2 ¾ teaspoons Vanilla Extract
- 2 cups + ¾ cup Vegetable Oil
- 1 ¾ tablespoons Baking Powder
- 1 ¾ tablespoons Baking Soda
- 8 cups + ¼ cup Light Brown Sugar
- 2 ¾ teaspoons 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 11 cups flour, 1 ¾ tablespoons baking soda, 1 ¾ tablespoons baking powder, ¼ cup + 1 ½ tablespoons cinnamon, 1 ¾ tablespoons ginger, 2 ¾ teaspoons nutmeg, and 2 ¾ teaspoons salt.
- In a large bowl, whisk 11 cups pumpkin puree, 8 cups + ¼ cup brown sugar, 22 Eggs, 2 cups + ¾ cup oil, and 3 ¾ 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 1 ½ pounds cream cheese until smooth, then beat in 5 cups + ½ cup powdered sugar. Add the milk ½ cup + 3 tablespoons at a time until the glaze drizzles easily, then stir in 2 ¾ teaspoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
