5 from 6 votes
Pumpkin olive oil cake with salted caramel glaze
Prep Time
30 mins
Cook Time
1 hr 30 mins
Pumpkin roasting time
45 mins
Total Time
2 hrs 45 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: olive oil cake, Pumpkin bundt cake, Thanksgiving
Servings: 8 servings
Ingredients
  • 1 2-pound sugar pie pumpkin, quartered and seeded, or 2 cups of canned pumpkin
  • 2 1/2 cups all purpose flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsps ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup Carapelli® Organic Extra Virgin Olive Oil
  • 4 medium eggs, at room temperature
  • 1 3/4 cups light brown sugar
Salted caramel glaze
  • 1 cup heavy cream
  • 1 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/2 tsp salt
Instructions
  1. 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.

  2. 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.

  3. Lower the oven to 350 degrees F, and butter and flour a 12-cup (or larger) capacity bundt pan. Shake off excess flour.

  4. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

  5. In a large mixing bowl, whisk together olive oil, pumpkin puree, eggs, and brown sugar.

  6. Fold the flour mixture into the pumpkin mixture in three batches to avoid over mixing.

  7. 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.

  8. Bake the cake until golden and a toothpick inserted into the center comes out clean, 55 to 60 minutes.

  9. 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.

  10. 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. 

  11. Remove the pan from heat and working quickly, whisk in the salt and cream until combined.

  12. 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.

  13. 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.

Recipe Notes

-You can make everything in a stand mixer if you prefer.

-Feel free to make the bundt cake a day before you plan to serve it. This cake keeps well at room temperature. Just make sure to keep it covered and glaze it right before serving.