It’s the most wonderful time of the year… pumpkin spice everything season! Call me basic, but I do love me some pumpkin spice. With how much we love Instant Pot Pumpkin Spice Donut Holes, I decided that the world needed it in a cake form, with some cream cheese frosting, which brings me to the delicious Instant Pot Bundt cake I am sharing today. It’s a pumpkin Bundt cake with cream cheese frosting, and it is delectable! If you’re looking for more Instant Pot Bundt cake recipes, add this Instant Pot pumpkin cake to your list! I’ve got the full Instant Pot Pumpkin Bundt Cake recipe at the end of this post (click the Jump to Recipe button above or feel free to scroll down if you’re ready to get cooking), but first I’m sharing some step-by-step photos, tips, and tools needed for making this Instant Pot pumpkin spice cake to perfection.
More pressure cooker dessert recipes like this Instant Pot pumpkin cake
- Instant Pot Pumpkin Spice Donut Holes
- Instant Pot Lemon Bundt Cake
- Triple Chocolate Instant Pot Bundt Cake
- Pressure Cooker Plum Bundt Cake
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What you need to make Instant Pot Bundt cake recipes
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
6-cup Bundt pan. If you plan to make desserts like this one (or even breads) in your electric pressure cooker, a Bundt pan works amazingly as a pot-in-pot accessory for the Instant Pot. This one from Nordicware fits perfectly in the 6- or 8-quart Instant Pots.
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes.
Optional: Bakeware sling. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise bowls and food into and out of the pot.
Want more Instant Pot tips? See all my must-have accessories for the Instant Pot in this post.
How to make Instant Pot pumpkin spice cake
To make this pumpkin spice Instant Pot Bundt cake, start by spraying a 6-cup Bundt pan (I have this one) with nonstick cooking spray.
In a medium bowl, mix flour,* sugar, pumpkin pie spice, baking powder, baking soda, and salt together.
*Ingredient Tip for making “baked” goods in the Instant Pot: “Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes (like Instant Pot Bundt cake recipes) and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour. Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
In a large bowl beat together prepared pumpkin puree (the canned real pumpkin you’d use for making a pumpkin pie), unsweetened Greek yogurt (another secret for moist baked goods in the Instant Pot is using plain, unsweetened Greek yogurt), softened butter, and an egg with a hand mixer until smooth.
Add the flour mixture to the bowl with the wet ingredients, mixing with a hand mixer until the dry ingredients are completely mixed into the wet ingredients for your Instant Pot pumpkin cake.
Pour and spread the Instant Pot pumpkin spice cake batter into the prepared Bundt pan (the batter will be thick). Give the pan a good shake to release any air bubbles.
Lay a paper towel over the top of the pan (I do this to help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with aluminum foil. See this post for a visual on the paper towel/foil step. Pour 1 cup of water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on top of the trivet. You can also use a bakeware sling in place of the trivet, and it will also help you to lower the Bundt pan into the pot.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure. It will take about 8 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, allow the pressure to release from the pot naturally (this will take about 30 minutes). After the pressure has released completely, open the Instant Pot lid and carefully remove the Instant Pot Bundt cake pan from the pressure cooker pot. Remove the foil and paper towel and cool the Instant Pot pumpkin cake on a wire rack. When it is cool enough to handle, invert the pan over a serving plate and remove the Instant Pot pumpkin spice cake.
Warm prepared cream cheese frosting in the microwave for a few seconds to soften. Pour the softened frosting over the Instant Pot pumpkin cake and serve.
This Instant Pot Bundt cake is one of my favorites! Pumpkiny and delicious!
Just imagine a slice of this Instant Pot pumpkin spice cake with some coffee! It’s good not just for dessert, but breakfast or snacking, too.
Here’s the Instant Pot Pumpkin Bundt Cake recipe. Enjoy, and for more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now.
Instant Pot Pumpkin Bundt Cake
It's the most wonderful time of the year... pumpkin spice everything season! Call me basic, but I do love me some pumpkin spice. This delicious Instant Pot Bundt cake is perfect for fall. It's a pumpkin Bundt cake with cream cheese frosting, and it is delectable! If you're looking for more ways to enjoy pumpkin spice season, add this Instant Pot pumpkin cake to your list!
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 cup sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup plain, unsweetened Greek yogurt
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1 cup prepared cream cheese frosting
Instructions
- Spray a 6-cup Bundt pan with nonstick cooking spray.
- In a medium bowl, mix the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together.
- In a large bowl beat together the pumpkin puree, yogurt, butter, and egg with a hand mixer until smooth.
- Add the flour mixture to the bowl with the wet ingredients, mixing with a hand mixer until the dry ingredients are completely mixed into the wet ingredients.
- Pour and spread the batter into the prepared Bundt pan (the batter will be thick). Give the pan a good shake to release any air bubbles. Lay a piece of paper towel over the top of the pan (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with foil.
- Pour 1 cup of water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on top of the trivet.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure. It will take about 8 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, allow the pressure to release from the pot naturally (this will take about 30 minutes).
- After the pressure has released completely, open the Instant Pot lid and carefully remove the Bundt pan from the pressure cooker pot. Remove the foil and paper towel and cool on a wire rack.
- When cool enough to handle, invert the pan over a serving plate and remove the cake. Warm the frosting in the microwave for a few seconds to soften. Pour over the cake and serve.
Notes
Tools Needed:
- Instant Pot or other pressure cooker. I use the Instant Pot DUO Plus 6-Quart 9-in-1 pot.
- 6-cup Bundt pan. This size fits inside most standard 6- and 8-quart pressure cookers.
- Optional (but recommended): Extra sealing rings.
- Optional: Bakeware sling.
Ingredient Tip: “Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour. Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
Want more easy Instant Pot and pressure cooker recipes? For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now!
Lorene says
Looks great, but where is the recipe for the cream cheese frosting?
Ramona Cruz-Peters says
I use a prepared cream cheese frosting, but you’re welcome to use your favorite cream cheese frosting recipe if you prefer.
KL says
Will adding walnuts change the cooking time?
Ramona Cruz-Peters says
Nope! The cooking time should be the same. Sounds like a great addition. I’d love to hear how it turns out!