This Instant Pot Pumpkin Bundt Cake is a delicious dessert that can be made in a pressure cooker for a simple, hands-off treat! Your friend and family will love this classic fall recipe!
Did you know you can use your Instant Pot to bake a cake? It’s true! And it’s easier than you might thing. Mix your ingredients, transfer it to a bundt cake pan, place it on a trivet, and bake it in an Instant Pot.
Pumpkin Bundt Cake Toppings
I topped my cake with homemade cream cheese frosting but you could customize your cake with whatever toppings you like! Here are a few ideas.
- Cream Cheese Frosting: Prepare a luscious cream cheese frosting using cream cheese, butter, powdered sugar, milk, and vanilla extract. Spread it generously over the cooled cake for an irresistible combination.
- Whipped Cream: Serve each slice with a dollop of freshly whipped cream for an extra touch of indulgence.
- Caramel Sauce: Drizzle warm caramel sauce over the cake to add a sweet and rich element.
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside a slice of warm pumpkin bundt cake for the perfect contrast of temperatures and flavors.
How to Make Cream Cheese Frosting
To make cream cheese frosting, you’ll need:
- 8 oz cream cheese (room temperature)
- ¼ cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
Blend all the ingredients in a large mixing bowl until combined. Be sure the cake is cooled completely before frosting.
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Instant Pot Pumpkin Bundt Cake
Ingredients
For the Cake
- 2 cups all purpose flour
- 1 tablespoons Pumpkin pie spice
- 1 teaspoon Baking soda
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup pure pumpkin puree
Cream Cheese Frosting
- 8 oz cream cheese (room temperature)
- ¼ cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
Instructions
For the Cake
- Spray the instant pot bundt cake with pam baking spray and set aside
- Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined
- Using a larger mixing bowl, beat together the butter and sugar until light and fluffy
- Beat in the egg and vanilla until combined
- Beat in the pumpkin puree until smooth and combined
- Gradually beat in the dry ingredients until combined
- Scoop batter into the bundt pan
- Place a paper towel over the top of the bundt pan
- Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan
- Pour 1 ½ C of water into the instant pot
- Place the bundt cake onto the trivet and place the trivet into the pot
- Lock the lid in place and close the pressure release valve
- Set the timer on manual, high pressure for 20 minutes
- Allow the instant pot to naturally release for 10 minutes
- Release the pressure and open the lid
- Carefully remove from the trivet and place onto the counter to cool completely
Cream Cheese Frosting
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- Combine all ingredients into a mixing bowl and mix until combined
- Spread the cream cheese onto the pumpkin bundt cake
