Pumpkin Olive Oil Cake with Cream Cheese Icing

5 from 2 votes

Pumpkin olive oil cake is moist, fluffy, and easy to make in one bowl. Top this luscious pumpkin cake with a not-so-sweet cream cheese icing.

Servings: people

Mix the pumpkin puree, olive oil, sugar, and eggs with a handheld mixer. Add the dry ingredients of flour, salt, baking soda, and ground cinnamon. Mix for about one to two minutes until smooth.
Pour the pumpkin cake batter into a greased 9" x 13" baking dish. Bake for 30 to 35 minutes at 350 ℉ (177 ℃). Let the cake cool for 45 minutes to an hour.
While the cake cools, beat softened butter, softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread the cream cheese icing on the cooled cake. Either refrigerate to firm up icing or serve right away.

Top tips: Wait for the pumpkin cake to cool completely before frosting. Soften the butter and cream cheese before whipping the icing for a smooth texture.
Substitutions - Substitute equal parts vegetable oil or unsweetened applesauce for olive oil. Use pumpkin spice instead of ground cinnamon. Add ground cinnamon to the icing for more cinnamon flavor!
Cake pan variation: Split the pumpkin cake batter between two greased cake pans. Double the icing quantity.
Storage - Store in the fridge covered for up to 5 days. Pumpkin cake (unfrosted) can be frozen or refrigerated ahead of time.