Instant Pot Pumpkin Bundt Cake

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!

pumpkin bundt cake

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.

bundt cake

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.

  1. 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.
  2. Whipped Cream: Serve each slice with a dollop of freshly whipped cream for an extra touch of indulgence.
  3. Caramel Sauce: Drizzle warm caramel sauce over the cake to add a sweet and rich element.
  4. 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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pumpkin bundt cake

Instant Pot Pumpkin Bundt Cake



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


For the Cake

  1. Spray the instant pot bundt cake with pam baking spray and set aside
  2. Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined
  3. Using a larger mixing bowl, beat together the butter and sugar until light and fluffy
  4. Beat in the egg and vanilla until combined
  5. Beat in the pumpkin puree until smooth and combined
  6. Gradually beat in the dry ingredients until combined
  7. Scoop batter into the bundt pan
  8. Place a paper towel over the top of the bundt pan
  9. Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan
  10. Pour 1 ½ C of water into the instant pot
  11. Place the bundt cake onto the trivet and place the trivet into the pot
  12. Lock the lid in place and close the pressure release valve
  13. Set the timer on manual, high pressure for 20 minutes
  14. Allow the instant pot to naturally release for 10 minutes
  15. Release the pressure and open the lid
  16. Carefully remove from the trivet and place onto the counter to cool completely

Cream Cheese Frosting

    1. Combine all ingredients into a mixing bowl and mix until combined
    2. Spread the cream cheese onto the pumpkin bundt cake

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