Pumpkin Olive Oil Cake Recipe

A Cake That Surprised Me

I first made this cake for my book club. I was so nervous. Olive oil in a cake? It seemed strange.

But oh, the smell that filled my kitchen! It was warm and spicy. Everyone asked for a second slice. I still laugh at that surprise.

Why Olive Oil is a Secret Star

You might think of oil for salads. Not for cake! But it makes the cake so moist. It stays soft for days.

This matters because a good cake should be a joy to eat. It should feel tender in your mouth. Using olive oil is a simple trick for that.

Let’s Talk About That Glaze

The maple glaze is my favorite part. It’s sweet, but the salt makes it special. That little salty kick is everything.

Fun fact: Real maple syrup comes from tapping trees. The fake stuff is just flavored sugar. Which kind do you usually have in your house?

The Magic of Mixing

When you mix the wet and dry ingredients, be gentle. Just stir until they are friends. Do not overmix!

Overmixing makes a tough cake. This matters because baking is about being kind to your ingredients. A light hand makes a light cake.

Your Turn in the Kitchen

Baking should be fun, not scary. This cake is a great place to start. It is hard to mess up.

What is your favorite thing to bake on a cozy day? Tell me about it. And if you make this, will you use a fancy olive oil or your everyday kind?

Ingredients:

Ingredient	Amount	Notes
Flour	1 3/4 cup
Pumpkin Pie Spice	2 teaspoons
Baking Powder	1 teaspoon
Fine Sea Salt	3/4 teaspoon
Baking Soda	1/2 teaspoon
Dark Brown Sugar	3/4 cup
Extra Virgin Olive Oil	1/2 cup
Pumpkin Puree	1 cup	not pumpkin pie filling
Eggs	3
Vanilla Extract	2 teaspoons
Vegetable Shortening	As needed	For greasing the pan
Unsalted Butter, melted	2 tablespoons	For Maple Glaze
Pure Maple Syrup	1/4 cup	For Maple Glaze
Powdered Sugar	1 cup	For Maple Glaze
Coarse Kosher Salt	1/4 teaspoon	For Maple Glaze
Vanilla Extract	1/4 teaspoon	For Maple Glaze

My Cozy Pumpkin Olive Oil Cake

Oh, this cake brings back such happy memories. My grandson calls it my “hug in a cake pan.” It’s not too sweet, just wonderfully warm and soft. The smell of pumpkin and spice fills your whole kitchen. Doesn’t that sound lovely for a chilly afternoon?

Let’s get our hands busy. This is a simple, forgiving recipe. I still laugh at the time I used the wrong pumpkin. Let me guide you through it.

• Step 1: First, turn your oven to 350°F. Grease your pan well with shortening. I like to line the bottom with parchment paper too. This little trick saves you so much trouble later. Place the pan on a baking sheet to catch any drips.
• Step 2: Now, let’s mix our dry friends. Sift the flour, pumpkin pie spice, and the rest into a bowl. Sifting makes the cake light as a cloud. It’s a step I never skip. Set this bowl aside for a moment.
• Step 3: In another bowl, mix the brown sugar and olive oil. You’ll want to mix for a few minutes. The sugar should feel mostly dissolved. (A hard-learned tip: use pure pumpkin puree, not pie filling. Pie filling will make it too wet!).
• Step 4: Now, add in the pumpkin, eggs, and vanilla. Blend it all until it’s smooth and lovely. The color turns a beautiful deep orange. It already looks good enough to eat, doesn’t it?
• Step 5: Slowly add your dry ingredients to the wet ones. Mix gently until you no longer see flour. A few small lumps are just fine, I promise. Overmixing makes a tough cake, and we don’t want that.
• Step 6: Pour your batter into the waiting pan. Gently tap the pan on the counter. This gets rid of any big air bubbles. Now, it’s ready for its warm oven nap. What’s your favorite smell while baking? Share below!
• Step 7: Bake for about 40 minutes. Turn the pan halfway through so it bakes evenly. The cake is done when a toothpick poked in the center comes out clean. Your kitchen will smell absolutely amazing by now.
• Step 8: Let the cake cool in its pan for 30 minutes. I know, it’s hard to wait! But this patience keeps it from breaking. After that, you can set it free from the pan. Let it cool completely before the fun part—the glaze!

Cook Time: 40 mins
Total Time: 1 hour 25 minutes
Yield: 8 slices
Category: Dessert, Cake

Three Fun Twists to Try

This cake is like a blank canvas. You can dress it up in so many ways. Here are a few of my favorite ideas. They are all so simple and delicious.

• Chocolate Chip Surprise: Fold a handful of dark chocolate chips into the batter. The melty chocolate with the spice is pure magic.
• Lemon Zest Zing: Add the zest of one lemon to the batter. It gives the cake a bright, sunny little kick. It cuts through the richness perfectly.
• Crunchy Nut Topping: Sprinkle chopped pecans or walnuts on top before baking. They get all toasty and wonderful in the oven. Which one would you try first? Comment below!

Serving Your Masterpiece

Now, for the best part—eating it! A simple cake like this deserves a nice presentation. I love serving a warm slice with a cold scoop of vanilla ice cream. The way it melts over the cake is just dreamy.

A dollop of softly whipped cream is also wonderful. For a drink, a hot cup of chai tea is my cozy companion. If you’re feeling fancy, a small glass of sweet sherry pairs beautifully. Which would you choose tonight?

Keeping Your Cake Cozy

This cake stays moist for days. Just wrap it tightly in plastic wrap. You can keep it on the counter for two days.

For longer storage, the freezer is your friend. Wrap the whole cake or slices well. I use foil and then a freezer bag. This stops freezer smells from getting in.

I once froze a slice for my grandson. He said it tasted just-baked weeks later. You can thaw it overnight on the counter. A quick warm-up in the oven makes it cozy.

Storing food well saves you time and money. It means a sweet treat is always close by. This is so helpful on busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? You might have mixed the batter too much. Stir the wet and dry ingredients just until combined.

I remember when my first cake was gummy. I learned that overmixing makes too much gluten. Gluten is the protein that makes things tough.

Is the middle not cooking? Your oven might be too hot. An oven thermometer helps you know the real temperature. This small tool makes a big difference.

Understanding these fixes builds your confidence. You learn why things work. This knowledge helps every cake you bake taste better.

Which of these problems have you run into before?

Your Pumpkin Cake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. It should work just fine.

Q: Can I make it ahead? A: Absolutely. Bake the cake a day early. Just add the glaze right before you serve it.

Q: What if I don’t have pumpkin pie spice? A: Make your own. Mix cinnamon, ginger, nutmeg, and a pinch of cloves.

Q: Can I make a smaller cake? A: You can halve the recipe. Use a small loaf pan. Just watch the baking time.

Q: Is the glaze a must? A: No, but it’s lovely. The cake is still sweet and good without it. A fun fact: Olive oil in cakes makes them very moist!

Which tip will you try first?

Bake With Love

I hope you love baking this cake as much as I do. Its warm spice smell fills the whole house. It always reminds me of happy autumn days.

I would be so delighted to see your creation. Sharing food is a way of sharing joy.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.