Pumpkin Olive Oil Cake

Pumpkin Olive Oil Cake is everything that you want a cake to be. Simple, moist and delicious. This cake is made with one bowl and you don’t even need a mixer! If you need a great cake for your fall parties, look no further!

Olive oil is amazing when added to a cake. The result is a very moist cake that will not dry out after it has been cut. This cake has a subtle pumpkin flavor created with all of the pumpkin spices and a maple syrup glaze that is much lighter than frosting.

If you are looking for a different twist on your Thanksgiving desserts, give Pumpkin Olive Oil Cake a try.

If you love pumpkin desserts, check out some  other favorite pumpkin recipes,  Pumpkin Rum Bread Pudding, Pumpkin Creme Brûlée,  Pumpkin Panna Cotta, Pumpkin Gingerbread Trifle, Pumpkin Creme Sandwich Cookies and Pumpkin Spice Ricotta Cookies. If you want a fun dessert cocktail, check out Pumpkin Martini.

Pumpkin Bread and Cream Cheese Pumpkin Bread are also easy recipes for fall baking.

If you love dark chocolate, check out Chocolate Olive Oil Cake. If you are a fan of fresh orange juice and orange zest check out Orange Olive Oil Cake.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Make sure that you buy pumpkin puree, not pumpkin pie filling. Check this out if you want to make your own pumpkin puree from scratch.
• Take the time to properly Grease and Flour  Baking Pans. Cooking spray is not suggested.

SPECIAL EQUIPMENT NEEDED:

• Large mixing bowl
• Whisk, electric hand mixer or stand mixer
• 10 inch by 2 inch round cake pan or a 9 inch by 2 inch square pan
• Cooling rack

SUBSTITUTIONS:

• You can replace the granulated sugar with cane sugar or light brown sugar.
• The extra-virgin olive oil can be substituted with refined olive oil or pure olive oil.
• Powdered sugar and confectioners’ sugar are the same although they may be labeled differently.

HOW TO STORE PUMPKIN OLIVE OIL CAKE:

• You can store the cake wrapped in plastic wrap or in an airtight container for 3-4 days.
• You can freeze the cake in freezer wrap or in a freezer bag for 3 months.

Pumpkin Olive Oil Cake

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Serves: One 10 inch cake Prep Time: 10 Minutes Cooking Time: 50 minutes

Ingredients

• CAKE:
• 1 cup olive oil
• 1 ¼ cups whole milk
• 3 large eggs
• 1 cup canned pumpkin
• 1 cup sugar
• 2 cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• 2 teaspoons pumpkin spice *see note
• GLAZE:
• 1 ¼ cups powdered sugar
• 2 tablespoons maple syrup
• 2 tablespoons milk
• ½ teaspoon pumpkin spice

Instructions

CAKE:

Preheat oven to 350 degrees

Grease and flour a 10 inch round cake pan.

In a large bowl, whisk together the olive oil, milk, eggs, and pumpkin puree.

Add the sugar, flour, salt, baking powder, baking soda, salt and pumpkin spice to the wet ingredients. Combine well.

Pour into the prepared cake pan and bake for 50 minutes or until the top is firm and golden brown.  Ovens  can vary,  so bake times may be slightly different. Start checking the cake at 40 minutes, but do not open the door if the cake still looks wet on top.      

Cool for 15 minutes. Invert the cake onto a wire rack and cool completely.

 

GLAZE:

In a small bowl combine the powdered sugar, maple syrup, milk and pumpkin spice. Mix together well. You want a slightly thick yet easy to pour glaze. If it is too thick, add more milk, one teaspoon at a time until you have the right consistency. Drizzle the glaze from a spoon, moving it in a back and forth motion, over the cooled cake. Let the glaze set until it hardens, about 30 minutes.

Pumpkin Olive Oil Cake was last modified: August 19th, 2023 by Sue O'Connell

Notes

You can purchase pumpkin spice already made or you can easily make it yourself. Mix together 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 ½ teaspoons allspice and 1½ teaspoons ground clove. Store extra spice in a small jar.