Pumpkin Olive Oil Cake

Submitted by Michele K 

PREP TIME                                  COOK TIME                              SERVINGS 

   30 mins                 40 mins  (30 mins w/ convection)                  8 


For the Cake 

1 c all purpose flour 

1 tsp baking powder 

½ tsp baking soda 

½ tsp cinnamon 

1 ¼ tsp pumpkin spice *(don’t have any, see note at bottom to make your own) 

½ tsp salt 

¼ c granulated sugar 

¼ c brown sugar packed 

1 c canned pumpkin puree 

½ c Awesome Olive Extra Virgin Olive Oil 

2 large eggs room temperature 

1 tsp vanilla extract 

Cinnamon Cream Cheese Frosting  

¼ c unsalted butter, room temperature 

4 oz cream cheese full fat, room temperature 

2 c powdered sugar sifted 

¼ tsp cinnamon 

½ tsp vanilla extract 

¼ tsp salt 




Cake Batter 

  1. Spray an 8 inch round cake pan with baking spray or grease with butter and dust with flour. Line bottom with round parchment paper. Preheat oven to 350 F. 
  2. In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside. 
  3. In a medium mixing bowl, whisk together the olive oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla. 
  4. Pour the pumpkin mixture into the dry ingredients, using a rubber spatula or mixer on low speed (stand mixer with paddle attachment) mix just until combined and all dry spots are gone. Do not overmix. 
  5. Pour batter into the prepared pan, spread evenly with spatula. Bake 35-40 mins until a toothpick inserted into the center comes out cleanly. 
  6. Place on a wire rack, allow to cool completely, run a knife around the edge and remove from pan. Make sure cake is completely cool before frosting. 
  7. Cinnamon Cream Cheese Frosting 
  8. Sift together the powdered sugar and cinnamon, set aside. 
  9. In a bowl of a stand mixer with paddle attachment or a large bowl if using a hand mixer, beat the butter and cream cheese until creamy and fluffy. Mix in the vanilla and salt. 
  10. Stop mixer(s) and add the powdered sugar, beat on low to start and no longer visible. Beat on medium high for one minute.  This can be kept up to 4 days refrigerated in an airtight container. 
  11. Frost cake with an offset spatula. 

*NOTE*  Pumpkin Spice 

  • 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp cloves