Name: Pumpkin Cake with Cream Cheese
Prep time: 95 min
Cook time: 35 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 1/2 cups vegetable oil, for the pumpkin cake; 8 eggs, for the pumpkin cake; 1 1/2 cups sugar, for the pumpkin cake; 2 teaspoons vanilla essence, for the pumpkin cake; 2 1/2 cups pumpkin purée, for the pumpkin cake; 3 1/2 cups flour, for the pumpkin cake; 2 teaspoons baking powder, for the pumpkin cake; 1 teaspoon cinnamon powder, for the pumpkin cake; 1 teaspoon cardamom, for the pumpkin cake; 1 teaspoon nutmeg, for the pumpkin cake; 1/2 teaspoons salt, for the pumpkin cake; 1 teaspoon ginger, for the pumpkin cake; 1 teaspoon clove powder, for the pumpkin cake; 4 cups cream cheese, for the filling; 3/4 cups butter, at room temperature for the filling; 2 cups icing sugar, for the filling; 1 teaspoon vanilla essence, for the filling; 1 1/2 cups sugar, for the caramel; 1 cup sour cream, for the caramel; 5 tablespoons butter, for the caramel; 1 teaspoon salt, for the caramel; blackberries, for decorating; figs, cut in half for decorating; raspberries, for decorating; cherries, for decorating

Preparation

35 mins

Low

Preheat the oven to 180 °C. In a bowl, beat the oil, eggs, sugar, vanilla extract, gradually add the pumpkin puree, flour, baking powder, ground cinnamon, cardamom, nutmeg, ginger, ground cloves, and salt.

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Pumpkin Cake with Cream Cheese

Ingredients

Preparation

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