Blood Orange Pumpkin Olive Oil Cake

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Blood Orange Pumpkin Olive Oil Cake

A flavorful treat to enjoy year round.
Prep Time 15 minutes
Cook Time 35 minutes
Course Desserts
Servings 8 people


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon MTOO Pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 cup canned pumpkin puree
  • ½ cup MTOO Blood Orange Olive Oil
  • 2 each large eggs room temperature
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • ¼ cup unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 2 cups powdered sugar
  • ¾ teaspoon Pumpkin Pie Spice
  • ½ teaspoon MTOO Vanilla Balsamic
  • ¼ teaspoon salt


  • 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 degrees.
  • In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  • In a medium mixing bowl, whisk together until just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
  • Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
  • Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
  • Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.

Cream Cheese Frosting

  • Sift together the powdered sugar and pumpkin pie spice. Set aside.
  • In a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
  • Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
  • Frost the cake and enjoy.
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