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Thanksgiving Pumpkin Caramel Cake


I live in Norway, but I have a good friend living in Missouri US. She sent me this recipe, and I just love it. Here in Norway we don't use pumpkin, so this was all new to me.













Trans-fat Free


2 teaspoons baking powder
1 teaspoon pumpkin pie spice
13.5 ounce all-purpose flour
4 ounces butter
8 ounces sugar
2 teaspoons vanilla extract
½ teaspoon salt
only if you use unsalted butter
4 large eggs
cup milk
9 ounce canne pumpkin purée
ore home made pure`
8 ounce cream cheese
5 ounce powdered sugar
¾ cup heavy whipping cream
½ teaspoon pumpkin pie spice
3.5 ounce walnuts
12 x caramels (candy squares)
cup heavy whipping cream


Cream together butter and sugar.

With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.

Line 2 x 9" round cake pans.

Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.

Stop mixer and scrape the sides and bottom of the bowl.

Mix in hig speed for a few seconds. Add pumpkin purée and fold gently in with a rubber spatula.

Divide the batter equally between the 2 pans.

Preheat oven to 350℉ (180℃) 30 to 35 minutes in the lower posotion in the oven.

To make the filling

Whip heavy cream with 1 tablespoon powder sugar, and set a side.

Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.

Next fold gently in pumpkin puree.

To make the caramell sauce:

In a saucepan heat half of the heavy cream, melt in the caramel fudges.

Add more heavy cream until you get the consistency you want.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 66660% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 376mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 136% Vitamin C 3%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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