Pumpkin Olive Oil Cake

This Pumpkin Olive Oil Cake is incredibly moist, warmly spiced, and topped with rich cinnamon cream cheese frosting. An easy fall dessert perfect for holidays and gatherings.

Prep Time25

Cook Time1 10

Cool Time, divided1 30

Total Time1 35

Servings:

Calories: 528kcal

Author: Karin and Ken

Ingredients

Cake

2 ¼ cups all-purpose flour 280 g
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon salt
1 can (15 oz) pumpkin puree 425 g
1 cup Brown Sugar 220 g
1 cup olive oil
½ cup granulated sugar 100 g
3 tablespoons honey
3 large eggs room temperature
1 tablespoon vanilla extract

Frosting

4 oz cream cheese softened to room temperature (113 g)
4 tablespoons salted butter softened (57 g)
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
2 ½ cups powdered sugar 240 g

Instructions

Cake

Preheat your oven to 325 F, line a 9-inch cake pan or spring form pan with parchment paper and spray with baking spray.
In a medium mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl, use a hand mixer to mix together the pumpkin, brown sugar, olive oil, sugar, honey, eggs and vanilla extract until well combined. At least 2-3 minutes of mixing. Add the dry ingredients and stir together with a wooden spoon until just combined and no dry streaks remain.
Pour the batter into the prepared pan and level the top. Bake for about 60-70 minutes or until an inserted toothpick into the middle of the cake comes out clean. Remove from the oven and let cool in the pan on a wire cooling rack for about 10 minutes. Run a knife around the pan (or gently open the spring form pan) and remove from the pan and let it finish cooling on the wire cooling rack for 60–90 minutes, or until completely room temperature before frosting.

Frosting

In a large mixing bowl use a hand mixer to mix together the cream cheese and butter until light and fluffy, about 3-4 minutes.
Add the cinnamon, vanilla, and powdered sugar and slowly mix together until incorporated and then whip for a few more minutes.
Frost the top of the cake generously with the frosting once the cake has completely cooled.

Notes

Store properly: Keep the unfrosted cake in an airtight container at room temperature for 4–5 days, or refrigerate the frosted cake for up to 5 days. Let chilled slices sit at room temperature for 15–20 minutes before serving.
Use room temperature ingredients: Room temperature eggs, cream cheese, and butter blend more easily for a smoother batter and frosting.
Mix with care: Beat the wet ingredients well, but stir the dry ingredients in just until combined to keep the cake soft and tender.
Bake with confidence: Begin checking the cake around 60 minutes and tent it loosely with sprayed foil if the top browns too quickly.
Cool before frosting: Allow the cake to cool completely so the cream cheese frosting stays thick and doesn't melt.

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