Looking for a quick and easy Spring dessert in a pinch? We’ve got you covered. This Pumpkin Spiced Olive Oil Ice Cream Cake comes together in less than 30 minutes and can be prepped ahead of time so there’s one less thing on your plate. But beware, it may just oust turkey as the star of your spread.

Pumpkin Spiced Olive Oil Ice Cream Cake

Serves 4-6 people

2 sheets pumpkin spiced cake (recipe follows)
Spiked Simple Syrup (recipe follows)
1 pint Arbequina Olive Oil ice cream

Pumpkin Spiced Cake:

1/2 cup vegetable oil
2 eggs
1/4 cup sugar
1/2 cup light brown sugar, lightly packed
1/2 (8oz) can pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper 

• Preheat the oven to 350F. Spray 8” (round or square) cake pans with non-stick cooking spray.
• In a stand mixer with a paddle attachment or using a handheld mixer, combine the oil, eggs, sugar, brown sugar, and pumpkin. In a separate bowl, whisk together the remaining dry ingredients and spices. Add the dry mixture to the wet one, and mix on medium-low speed just until combined. 
• Divide the batter evenly into the two cake pans. Bake until the edges are firm and you can stick a fork in the middle of the cakes and it comes out clean, about 8-10 minutes. Cool in the refrigerator until the cake is cold to the touch.
• To build the ice cream cake, temper the pint of ice cream in a refrigerator for about 45 minutes until it’s the texture of soft serve. In a parchment lined loaf pan, add one layer of pumpkin spiced cake. Use a spoon or pastry brush to drizzle about half of the spiked simple syrup onto that first layer of cake. 
• From here, work quickly to ensure the ice cream doesn’t melt. Scoop and spread all of the softened olive oil ice cream onto the cake. Add the second, top layer of pumpkin spiced cake and drizzle the remaining simple syrup on top. Cover the ice cream cake with plastic wrap and place in the freezer for 2-4 hours. The cake can be stored in the freezer for up to 2 weeks. 
• Before serving, top with freshly whipped cream and enjoy!

 Spiked Simple Syrup:

1/4 cup water
1/4 cup sugar
1 Tablespoon dark rum

• To make the spiked simple syrup, combine the water and sugar in a small pot and heat until the sugar is completely dissolved. Turn off the heat and add the almond extract, vanilla, and rum. Cool the syrup in the freezer while you prep the other ingredients.