Ingredients
Scale
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