Pumpkin Olive Oil Cake Recipe

pumpkin olive oil cake with cream cheese frosting and fruit top

4.98 from 36 votes

A simple olive oil-based Pumpkin Cake that's subtly sweet so it can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar or cream cheese icing to serve as dessert.

Prep Time5

Total Time35

Total Time40

Course: Dessert

Cuisine: American, Italian, Mediterranean

Keyword: cake, olive oil, olive oil cake, pumpkin

Servings: servings

Calories: 486kcal

Ingredients

3 large eggs
1 cup canned pure pumpkin puree
½ cup brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
¾ cup extra-virgin olive oil
1¾ cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon finely ground black pepper
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt

Optional For Serving:

1½ cups Cream Cheese Icing
confectioner's/powdered sugar for dusting

Instructions

Preheat oven to 350⁰F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray and set aside.
Beat the pumpkin, eggs, brown sugar, granulated sugar, and vanilla until well combined.
Add olive oil and continue beating the mixture.
In a large sieve over the bowl with the liquid ingredients, add the flour, cinnamon, ginger, nutmeg, black pepper, baking powder, baking soda, and sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently fold the dry ingredients into the liquid ingredients until just combined.
Pour the batter into the parchment-lined pan. Smooth top.
Bake for 35 to 40 minutes. Start testing the cake at 30 minutes. The cake is done when the edges have just barely begun to shrink aways from the sides of the pan, the cake springs back when touched, and a skewer inserted in the center comes out clean.
Run a small knife around the edge of the cake to loosen it away from the aides of the pan. Cool the cake in the pan for 10 minutes, then tip out onto a cake rack to continue cooling for at least 20 minutes.
Dust cake with powdered sugar. Cool the cake completely before icing with Cream Cheese Frosting.

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Notes

Leftover Pumpkin Olive Oil Cake can be covered and stored on the countertop for two days. Beyond two days, place leftover Pumpkin Olive Oil Cake in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.

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