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Pumpkin Blood Orange Pound Cake with Cream Cheese Maple Balsamic Glaze


1 box Joe and Son's Olive Oil Cake Mix

1/4 cup brown sugar

1 1/3 cup Blood Orange Olive Oil or Vegan Butter Olive Oil

1/4 cup water

3 large eggs

15 oz pumpkin puree (not pumpkin pie filling)

2 tsp pumpkin pie spice

1 tsp ground cinnamon


4 oz cream cheese (1/2 package), at room temperature

2 tbsp Vegan Butter Olive Oil

1 cup confectioner's sugar

1 tbsp Vermont Maple Balsamic Vinegar

1-2 tbsp milk

1/4 chopped toasted pecans (optional)

Preheat the oven to 350 degrees.

Mix together the cake mix, sugar, Blood Orange Olve Oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon. Stir for 2 minutes until the batter is super smooth.

Pour the batter into a greased and floured bunt pan and bake until a toothpick comes out mostly clean. About 45-50 minutes. Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack to cool completely. While cake is cooling, make the glaze.

In a medium mixing bowl, using an electric mixer, beat together cream cheese and Vegan Butter Olive Oil until smooth and creamy. Add sugar, Vermont Maple Balsamic Vinegar and milk (1/2 tablespoon at a time) and beat until smooth and desired consistency is reached. The icing should be thin enough to pour, but thick enough to coat the back of a spoon.

Top cake with cream cheese glaze. Use a spoon to slowly drizzle the glaze over the cooled bundt cake and sprinkle with chopped toasted pecans (optional) on top.