A delicious and easy single layer cake that is full of fall flavors!

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This pumpkin olive oil cake is so moist and fluffy. Topped with an optional creamy cinnamon frosting it’s the perfect cake to whip up this fall season.

Baking with olive oil is in my blood. As a proud Italian, I’m always using olive oil whenever I can. My Lemon Olive Oil Cake was my first attempt at olive oil cake this summer and from then on I was hooked.

Reasons Why I Love This Cake and You Will Too!

• No fancy equipment needed! All you need are some mixing bowls and a whisk. No mixers required (for the batter, if you choose to do the frosting you will need a mixer!)
• Because no fancy tools are needed, the batter comes together so quickly!
• The cake only takes 20-25 minutes to bake. So if you just want a snacking cake without any frosting, you could be devouring this cake in well under an hour.

Let’s get baking shall we?!

What Ingredients are Needed for Pumpkin Olive Oil Cake?

Pumpkin: Use 100% pure pumpkin puree (canned or fresh if you have the time!). Make sure not to be fooled with canned pumpkin pie filling, it is not the same as canned pumpkin puree.

Flour: Regular all purpose flour. I have not tested this recipe with gluten free flours or flour alternatives at this time, so if you try it with an alternative, please leave a comment and let me know how it turns out!

Olive Oil: A good quality extra virgin olive oil. 

Cinnamon and Pumpkin Pie Spice: To give this cake ALL the fall flavors we know and love.

Granulated Sugar: Regular white sugar. 

Dark or Light Brown Sugar: I used light brown because that’s what I had on hand, however you can swap for dark brown sugar or coconut sugar.

Baking Powder and Baking Soda

Salt

Eggs: Two eggs at room temperature. 

Cream Cheese: Make sure cream cheese is room temperature so it’s easier to mix together to form the frosting. 

Butter: We will use unsalted butter in the frosting. Make sure butter is room temp!

Powdered Sugar: Used in tandem with the cream cheese and butter to make the frosting.

Vanilla Extract: Used in both the cake batter and frosting. 

Kitchen Tools Needed for this Recipe

• Mixing bowls
• Whisk
• 8-inch round cake pan
• Wire cooling rack 
• Parchment paper
• Electric mixer (for the frosting only)

Looking for Similar Recipes? Try These:

• Lemon Olive Oil Cake
• Healthier Pumpkin Cinnamon Rolls
• Classic Chocolate Peanut Butter Cake 
• Vegan Chocolate Fudge Banana Bread
• Savory Tahini Banana Bread
• Carrot Cake & Banana Muffins with Cream Cheese Frosting

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How to Make Pumpkin Olive Oil Cake

To Make the Cake: 

First preheat the oven to 350° F. 

Spray an 8-inch road cake pan with baking spray and line with a piece of parchment paper (cut into a circle) and spray again with baking spray.

In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk together and set aside.

In a large mixing bowl, combine the white sugar, brown sugar, pumpkin, olive oil, eggs, and vanilla. Whisk together until just combined.

In alternating sections, pour the dry ingredients into the wet ingredients. Using a spatula, fold ingredients together until just combined.

Pour the batter into the prepared cake pan. Spread into an even layer. (Tip: tap the pan against a hard surface two-three times to even out the batter)

Bake for 25 minutes or until a toothpick placed into the center of the cake comes out clean.

Place the cake (still in its pan) to cool on a wire rack. Allow to cool completely before attempting to remove from the pan.

Once cooled, run a knife along the edges of the pan to loosen the cake. Place a cutting board over the top of the pan and flip the cake onto the cutting board. 

To Make the Cream Cheese Frosting: 

While the cake is cooling, begin to make the cream cheese frosting.

In a small bowl, combine the powdered sugar and cinnamon. Mix together with a fork and set aside.

In a large bowl or the bowl of an electric mixer, beat the butter and cream cheese together using the paddle attachment. Mix until completely combined and mixture appears creamy and light. Mix in the vanilla. 

Slowly incorporate the powdered sugar/cinnamon mixture into the bowl on low speed until powdered sugar is no longer visible.

Spread desired amount evenly onto your cake or cover with plastic wrap and store in the fridge until ready to use.