Pumpkin Olive Oil Cake Recipe

This Olive Oil Cake has a seasonal spin to it. Made with pumpkin and fall spices, then topped with a maple glaze, this will become your new favorite fall recipe. 

Olive Oil Cake With Pumpkin & Spices

I love pumpkin, especially this time of year. And I love pumpkin bread, but sometimes I get tired of making the same recipe year after year.

This fall I decided to try something different. I wanted to make an olive oil cake flavored with in-season pumpkin and spices. The result is truly delicious.

This recipe is adapted from one that I tried from Fit Mitten Kitchen. I made a few changes and adjusted it according to our tastes but the end result is equally delicious and true to the original flavors.

So, if you are ready to try something new, give this pumpkin olive oil cake a try! I think you will love it.

And feel free to smother some of my favorite Pumpkin Butter on a slice. Yum!

How To Make Olive Oil Cake

You can make this pumpkin cake in just one bowl. Well, technically two since you need to premix the dry ingredients separately from the wet.

But, I love recipes that are simple to mix up and that don’t make a huge mess in the kitchen.

This simple fall recipe is quick to whip together. So next time you are thinking about buying a box mix, think about how easy it is to make this pumpkin cake.

First, place the dry ingredients in a medium size bowl and whisk together to get rid of any lumps.

Next, place the wet ingredients in a large bowl. Add in the eggs one at a time, incorporating after each addition.

Finally, gradually add the dry ingredients and mix until just combined. Don’t overmix the batter.

Place the pumpkin olive oil batter in a greased 8 inch round cake pan and place the oven preheated to 350 degrees Fahrenheit.

Bake the cake for 35-40 minutes or until a wood pick inserted into the center of the cake comes out clean.

Take the cake out of the oven and let cool in the cake pan for 5 minutes and then transfer to wire rack to cool for an hour. While the cake is cooling, prepare the maple sugar glaze.

Maple Sugar Glaze

This olive oil cake is delicious on it’s own, but becomes amazing with this maple sugar glaze topping!

And it’s a cinch to make. Simply whisk together the powdered sugar, maple syrup, vanilla extract and milk. Once you have your desired consistency, pour over the cooled pumpkin cake.

What Does Olive Oil Cake Taste Like?

If you have never tried olive oil cake, it is a wonderfully soft and moist cake that is not too sweet. The subtle olive oil gives it a unique but delicious flavor that is slightly earthy. It pairs well with the pumpkin and spices in this recipe too.

Olive oil cake has a much moister crumb then a cake made with butter. And it stays fresh longer. Butter cakes tend to dry out quicker.

How To Store Olive Oil Cake

You can store this pumpkin cake at room temperature loosely covered for up to 3 days – if it doesn’t get eaten sooner!

I like to keep my cake on the counter in a cake stand with a glass dome to keep it fresh.

Pumpkin Olive Oil Cake

A delicious fall favorite. This olive oil cake is made with pumpkin, maple syrup and seasonal spices.

4.86 from 14 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 16 pieces

Calories 191 kcal

Ingredients

  

1x2x3x

• 1 cup all purpose flour
• 3/4 cup whole wheat pastry flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2/3 cup extra virgin olive oil
• 1 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1/2 cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tablespoon pumpkin pie spice or 2 T. cinnamon, 1/2 t. ground nutmeg, 1/2 t. ground ginger & 1/8 t. ground cloves

Maple Glaze

• 1 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp milk

Instructions

 

• Preheat the oven to 350 degrees fahrenheit. Grease an 8 inch cake pan and set aside.
• In a medium bowl, combine the dry ingredients. Stir together the flour, spices, baking powder, baking soda and salt. Whisk until combined.
• In a large bowl add the wet ingredients. Add the olive oil, pumpkin puree, maple syrup, brown sugar and vanilla. Whisk until combined. Add in the eggs one at a time until incorporated.
• Add the dry ingredients to the wet and mix until just combined. Do not overmix.
• Pour the batter into your prepared cake pan and place in oven. Bake at 350 degrees for 35-40 min or until a wooden pick inserted into the center comes out clean.
• Let cool in pan for 5 minutes then remove from pan and place on a wire rack to cool for an hour.

Maple Glaze

• Combine all ingredients for the maple glaze in a small bowl. Whisk until smooth. Add more powdered sugar or milk as desired to get the consistency you want.
• Once the cake has cooled, pour the maple glaze over the cake letting it drip down the sides.

Nutrition

Serving: 1pieceCalories: 191kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 31mgSodium: 157mgPotassium: 130mgFiber: 1gSugar: 11gVitamin A: 2428IUVitamin C: 1mgCalcium: 41mgIron: 1mg

Keyword dessert

Tried this recipe?Let us know how it was!

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Easy Pumpkin Roll Recipe – Jennifer Maune

Pumpkin Pecan Cobbler – Sincerely, Marie Designs

Pumpkin Pie Bars – My Sweet Savannah

One Bowl Pumpkin Olive Oil Cake – Modern Glam

Copycat Starbucks Keto Pumpkin Cream Cheese Muffins – The Happy Housie

Dairy Free Pumpkin Ice-Cream – Zevy Joy

Pumpkin Pastry Twists – Paint Me Pink

Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello

Pumpkin Madeleines – Most Lovely Things

Baked Pumpkin Cake Donuts – Inspiration For Moms

Easy Mini Pumpkin Pie – Dreaming of Homemaking

Pumpkin Cinnamon Rolls – Twelve on Main

More Fall Pumpkin Recipes

Here are some of my other favorite pumpkin recipes from the archives. Fall is all about baking and savoring those warm autumnal spices. I hope you try some of these yummy recipes!

Mason Jar Pumpkin Pies

Individual serving sized pumpkin pies baked in mason jars!

Check out this recipe

Gingersnap Pumpkin Pie

A pumpkin pie with gingersnap cookie crust.

Check out this recipe

Slow Cooker Pumpkin Butter

An easy recipe for pumpkin butter made with your slow cooker or instant pot!

Check out this recipe

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ashley

Hi I’m Ashley, wife and mom of 2 young kids. Here, I hope to inspire you by sharing my favorite home decor ideas, easy DIY projects and simple but delicious recipes (sometimes they are pretty healthy too)!

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