Pumpkin Olive Oil Bundt Cake with Chocolate and Pecans
A perfectly spiced pumpkin olive oil bundt cake filled with chocolate chips and toasted pecans.
Yield: 12-16 servings
  • 3 cups all purpose flour
  • 1½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp grated nutmeg
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1½ cups sugar
  • 1½ cups brown sugar
  • ½ cup olive oil
  • 8 tbsp unsalted butter, melted and cooled
  • 2 tsp vanilla extract
  • 1 (15 oz) can pumpkin puree
  • ¾ cup dark chocolate chips
  • ¾ cup chopped pecans, toasted
  1. Heat oven to 350F. Grease a bundt pan or spray with baking spray. Set aside.
  2. In a bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium-high speed until they are pale and doubled in size, 2-3 minutes. Add in the sugars and beat for 2 minutes. Add in the oil, butter, vanilla, and pumpkin. Mix on low until just incorporated. Scrape down the sides of the bowl and pour in the flour mixture. Mix on low until combined. Add in the pecans and chocolate chips, fold in by hand.
  4. Pour the batter in the prepared baking pan. Bake for 50-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
  5. Allow to cool for 20 minutes, then remove from the bundt pan and allow to cool completely on a wire rack.
Recipe slightly adapted from The Vanilla Bean Baking Book
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/10/pumpkin-olive-oil-bundt-cake-with-chocolate-and-pecans.html