Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Frosting – Easy Fall Dessert

Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Frosting – Easy Fall Dessert

Ingredients

Cake

  • 1 box Wild Rye Olive Oil Cake Mix — classic or gluten-free

  • 1 cup whole milk

  • ½ cup olive oil

  • ¾ cup pumpkin puree

  • 3 eggs

  • 1½ teaspoons cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon nutmeg
    or substitute 2 teaspoons pumpkin pie spice

Frosting

*Check out the box for plant-based alternatives

Cake Instructions

  1. Preheat oven to 350°F.

  2. Prepare two 8” or 9” round baking pans with nonstick cooking spray and line the bottoms with parchment paper.

  3. In a large bowl, whisk together eggs, milk, olive oil, pumpkin puree, and pumpkin pie spice until well combined.

  4. Add your Wild Rye Olive Oil Cake Mix and whisk until smooth.

  5. Divide batter evenly between pans and bake for 35–40 minutes. Use the trusty toothpick method printed on the box to check doneness!

Frosting & Decorating Instructions

  1. In a stand mixer or with a hand mixer, whip butter and cream cheese until soft and fluffy.

  2. Add the Classic Vanilla Frosting Mix, 2 tablespoons milk, and cinnamon. Mix until your frosting comes together.

  3. Once cakes are cooled completely, remove them from pans and peel off the parchment.

  4. Place the first layer on your serving platter — mine’s often just a cutting board — and spread about ¾ cup of frosting evenly across the top.

  5. Add your second layer, then pop the cake in the freezer for 5–10 minutes so the base is nice and stable before frosting the outside.

  6. Finish frosting the cake, taking a few taste tests along the way. Chill for about 30 minutes before serving and store any leftovers in the fridge.

Why You’ll Love This Pumpkin Olive Oil Cake

  • Incredibly moist, thanks to the olive oil.

  • Lightly spiced — cozy but not overdone.

  • Quick and easy to make with our cake and frosting mixes.

  • A fall dessert that looks as good as it tastes.

  • Feels special but totally doable on a weeknight.

Tips for the Perfect Pumpkin Olive Oil Cake

  • Don’t overmix — whisk just until smooth.

  • Use a good-quality olive oil for the best flavor.

  • For a lighter glaze-style frosting, add 1–2 extra tablespoons of milk.

  • Try baking it as a bundt or loaf cake; just adjust the bake time.

Make It a Wild Rye Moment

This Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Frosting is a cozy, forever kind of recipe — the one you’ll crave every fall. If you bake it, tag us @wildryebaking. I can’t wait to see it come to life in your kitchen.

Big love,
Sarah


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