Pumpkin cake

Preheat the oven to 350ºF and grease a 9x13ins cake pan.

Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and spices together in a bowl. Put to one side.

In another bowl, whisk the GOYA® Light Flavor Olive Oil, eggs, brown sugar, white sugar, pumpkin and vanilla extract together until the ingredients are well combined.

Then pour the wet ingredients onto the dry ingredients and whisk until they are fully incorporated.

Pour the batter into the cake pan and bake for around 30-35 minutes or until a stick inserted into the center of the pie comes out clean.

Remove the cake from the oven and let it cool on a rack. For the filling, whisk the cream cheese and butter until you get a smooth and creamy mixture.

Then, add 3 cups of icing sugar, the vanilla extract and the salt, and whisk quickly for 2 minutes. If you want to thicken the mixture, add another 1/4 cup of icing sugar.

Slice the cake in half and fill it with cream. Add another layer of cream on top with some crushed pistachios.

Leave it to cool in the fridge for 30 minutes before serving to help the cream set and make it easier to slice.