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
108 batches of 9
Ingredients
- 108 cups All-Purpose Flour
- 13 ½ pounds Cream Cheese
- 216 Eggs
- 13 cups + ½ cup Milk
- 54 cups Powdered Sugar
- 108 cups Pumpkin Puree
- 3 cups + ¼ cup + 2 tablespoons Ground Cinnamon
- 1 cup + 2 tablespoons Ground Ginger
- ½ cup + 1 tablespoon Ground Nutmeg
- 2 cups + ¼ cup Vanilla Extract
- ½ cup + 1 tablespoon Vanilla Extract
- 27 cups Vegetable Oil
- 1 cup + 2 tablespoons Baking Powder
- 1 cup + 2 tablespoons Baking Soda
- 81 cups Light Brown Sugar
- ½ cup + 1 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 108 cups flour, 1 cup + 2 tablespoons baking soda, 1 cup + 2 tablespoons baking powder, 3 cups + ¼ cup + 2 tablespoons cinnamon, 1 cup + 2 tablespoons ginger, ½ cup + 1 tablespoon nutmeg, and ½ cup + 1 tablespoon salt.
- In a large bowl, whisk 108 cups pumpkin puree, 81 cups brown sugar, 216 Eggs, 27 cups oil, and 2 cups + ¼ cup 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 ½ pounds cream cheese until smooth, then beat in 54 cups powdered sugar. Add the milk 6 cups + ¾ cup at a time until the glaze drizzles easily, then stir in ½ cup + 1 tablespoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
