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Olive Oil Pumpkin Cake

Olive Oil Pumpkin Cake

Perfect for the Fall!

INGREDIENTS

  • 1 cup Sugar

  • 1 cup Brown Sugar

  • 3 large Eggs

  • 1 14.5 ounce can Pumpkin puree (not pumpkin pie filling)

  • 2 tsp Vanilla

  • 3 cups All Purpose Flour 

  • 1 cup Botticelli Baking Extra Virgin Olive Oil

  • 2 tsp Pumpkin Spice 

  • 2 tsp Baking powder

  • 1 tsp Baking Soda

 

PREPARATION

Preheat the oven to 350 degrees. Mix together the sugars and eggs together in the bowl of a stand mixer fitted with the paddle attachment. Mix well.

Add the pumpkin puree, Baking Extra Virgin Olive Oil, and vanilla to the bowl and mix again until everything is combined. Add the flour, baking powder, and baking soda and mix again until just combined.

Butter and flour in a Bundt pan. Add the batter to the Bundt pan and bake for 1 hour. When the cake is slightly cooled, turn the cake onto a cake plate and serve with a glaze, powdered sugar, or eat plain!

 

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