Pumpkin Olive Oil Cake

Pumpkin Olive Oil Cake

from parsleyandicing.com
70 min
8 servings

This pumpkin olive oil cake is a super moist single layer 8 inch cake. It is full of pumpkin and spice flavor and topped with cinnamon cream cheese frosting. It's easy to make and is the perfect anytime snacking cake or festive fall dessert!

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 ¼ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar, light or dark (packed)
  • 1 cup canned pumpkin puree
  • ½ cup olive oil (extra virgin)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (room temperature)
  • 4 ounces cream cheese (full fat, room temperature)
  • 2 cups powdered sugar (sifted)
  • ¾ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Directions

  1. 1

    Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.

  2. 2

    Sift together the powdered sugar and cinnamon. Set aside.