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a pumpkin olive oil cake on a cake stand

Pumpkin Olive Oil Cake


  • Author: Jennifer
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

Description

This pumpkin olive oil cake is as delicious as it is gorgeous. Full of rich pumpkin flavor and drizzled with a sweet maple glaze.


Ingredients

Scale
  • 4 eggs
  • 1 cup olive oil
  • 2 cups sugar
  • 15oz pumpkin purée
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 3/4 cup powdered sugar
  • 1 Tbsp. milk
  • 2 Tbsp. pure maple syrup

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a stand mixer or large mixing bowl, add the eggs, oil, sugar, and pumpkin and mix on medium until smooth. Add in the flour, salt, cinnamon, baking soda, baking powder, and pumpkin pie spice and mix again on medium until well-combined and smooth.
  3. Grease a 10-cup bundt pan and pour the cake batter into the pan – making sure it fills the pan evenly.
  4. Bake for 60 minutes.
  5. Remove from the oven and let cool for 10 minutes on a cooling rack. Then, place another cooling rack onto the open end of the bundt pan and carefully flip the pan and allow the cake to slide out of the pan and finish cooling on the cooling rack. Once cooled, transfer to a cake stand or serving platter.
  6. Right before serving, combine the powdered sugar, milk, and maple syrup in a small saucepan and heat over medium-low heat – whisking to combine. Once the glaze is warmed and smooth, carefully pour over the bundt cake and serve.

Notes

  • Time-saving tip – bake the cake the day before, then make the glaze right before serving, or make the glaze the day before and then reheat when ready to serve. If the glaze is too thick, add additional milk about 1 tsp. at a time.
  • Nutritional Disclaimer
  • Category: dessert
  • Cuisine: American

Keywords: pumpkin olive oil cake, Thanksgiving desserts, olive oil cake, pumpkin desserts