This pumpkin olive oil bundt cake is the cake to make this Thanksgiving. With a moist and crumbly interior, flavor of fall spices and pumpkin, and crowned by a delicious salted caramel glaze, it’s the perfect ending to your Thanksgiving meal. This post has been sponsored by Carapelli and Wholefoods. All thoughts and opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
With Thanksgiving right around the corner, I am so excited to partner with Carapelli to share a showstopping, delicious, and healthy dessert for Thanksgiving. I use Carapelli® Organic Extra Virgin Olive Oil for baking. Olive oil isn’t just for cooking and savory dishes! With beautiful flavors of green leaves and vegetables, Carapelli EVOO imparts a wonderful taste to baked goods. Imagine a world of desserts made with olive oil—from cakes, brownies, cookies, and tarts, to ice cream!
How to make this pumpkin bundt cake
This pumpkin olive oil bundt cake is so easy to make, even my toddler can do it! You mix the wet ingredients with dry ingredients, pour the batter into a bundt pan, and bake it for 55-60 minutes. No need for any special equipment or undivided attention! That’s the beauty of this bundt!
What Kind of Pumpkin to Use
For this bundt cake, I do like to roast a sugar pie pumpkin and make my own puree instead of using canned pumpkin. If you’re short on time, canned pumpkin is a good substitute.
First, whisk all the dry ingredients together until they’re well combined. Cinnamon and nutmeg bring the perfect fall note to this bundt cake, but you can also add allspice, ginger, cardamom, or other spices that you like.
In a separate bowl, whisk pumpkin puree, sugar, eggs, and olive oil together until well combined. Slowly fold in the flour mixture in 3 batches to avoid over mixing. Make sure you butter the entire bundt pan before pouring the pumpkin batter into it. Tap the pan on the counter a few times to release any large air bubbles or your cake might have a few unsightly holes after baking. Bake for 55-60 minutes until a toothpick inserted into the middle comes out clean. Let the cake cool for 25-30 minutes in the pan before inverting it on a serving plate. If you find the cake stuck to the sides, gently run the tip of a knife around the edges before attempting to unmold it.
How to make the salted caramel glaze
The salted caramel glaze I used for this recipe is my go-to caramel glaze. To make it, you only need 4 ingredients: sugar, water, heavy cream, and salt. Light brown sugar and water are heated on the stove until completely melted, then heavy cream and salt are whisked in until smooth. You can make the caramel with granulated sugar, but I like to use light brown sugar because it adds another layer of flavor—almost molasses-like.
I usually make the salted caramel a few days ahead, store it in the fridge, and pop it in the microwave for about 20-30 seconds before drizzling it on the cake. About 20 minutes before serving, I pour the salted caramel on top so the caramel doesn’t have time to soak into the cake. If you don’t have time to make your own salted caramel, a store bought dulce de leche is a good alternative.
Just the fragrance of spices mingled with pumpkin that permeates your kitchen while this cake is baking will have your guests wanting a slice before dinner. This pumpkin olive oil bundt cake is super moist and tender with beautiful notes of spices and pumpkin and just the right amount of sweetness. It’s a show-stopping dessert that your guests will ooh and aah over. No one needs to know how little time you spent on this bundt cake to make it so elegant and delicious, and that’s winner in my book!
Pumpkin olive oil cake with salted caramel glaze
- 12-cup Bundt pan
- 1 2-pound sugar pie pumpkin, quartered and seeded, or 2 cups of canned pumpkin
- 2 ½ cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- ½ teaspoon salt
- 2 tsps ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup Carapelli® Organic Extra Virgin Olive Oil
- 4 medium eggs, at room temperature
- 1 ¾ cups light brown sugar
Salted caramel glaze
- 1 cup heavy cream
- 1 ½ cup light brown sugar
- ¼ cup water
- ½ teaspoon salt
- To make the pumpkin puree, place the pumpkin cut sides down on a baking sheet lined with parchment paper and bake for 45 minutes until the flesh is tender all the way through.
- Scoop the flesh of the pumpkin into a food processor and puree until smooth. Measure
out 2 cups for the cake and refrigerate the rest for another use. You can also freeze the puree for a month in the freezer.
- Lower the oven to 350 degrees F, and butter and flour a 12-cup (or larger) capacity bundt pan. Shake off excess flour.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a large mixing bowl, whisk together olive oil, pumpkin puree, eggs, and brown sugar.
- Fold the flour mixture into the pumpkin mixture in three batches to avoid over mixing.
- Pour the pumpkin batter into the prepared bundt pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles.
- Bake the cake until golden and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
- Set the cake, still in its pan, on a rack to cool for 25-30 minutes. Use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- To make the salted caramel, place the sugar and water in a medium saucepan over low heat and cook, stirring until the sugar is dissolved. Bring to a boil and cook for 10–12 minutes without stirring until the mixture is a deep caramel color.
- Remove the pan from heat and working quickly, whisk in the salt and cream until combined.
- Return the pan to heat and cook for another 5 minutes or until thickened slightly. Remove from the heat and allow to cool completely before serving.
- Twenty minutes before serving, transfer the cooled cake to a serving platter and pour the glaze evenly over the top. Let the glaze set for a few minutes before slicing.