Pumpkin Olive Oil Cake
- 4 eggs
- 1 cup Potli CBD Infused Cold-Pressed EVOO
- 2 cups sugar
- 15 oz pumpkin purée
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons pure maple syrup
Step 01 | Preheat the oven to 350 degrees F.
Step 02 | In a stand mixer or large mixing bowl, add the eggs, oil, sugar, and pumpkin and mix on medium until smooth. Add in the flour, salt, cinnamon, baking soda, baking powder, and pumpkin pie spice and mix again on medium until well-combined and smooth.
Step 03 | Grease a 10-cup bundt pan and pour the cake batter into the pan – making sure it fills the pan evenly.
Step 04 | Bake for 60 minutes.
Step 05 | Remove from the oven and let cool for 10 minutes on a cooling rack. Then, place another cooling rack onto the open end of the bundt pan and carefully flip the pan and allow the cake to slide out of the pan and finish cooling on the cooling rack. Once cooled, transfer to a cake stand or serving platter.
Step 06 | Right before serving, combine the powdered sugar, milk, and maple syrup in a small saucepan and heat over medium-low heat – whisking to combine. Once the glaze is warmed and smooth, carefully pour over the bundt cake and serve.