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Instant Pot Cinnamon Cake

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Who is in the mood for something sweet? My Instant Pot Cinnamon Bundt Cake is so delicious that your guests will want you to make it again and again. Remember that what you make in the Instant Pot doesn’t have to be hard. I’ll walk you through how to make this delicious cake! 

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Why You’ll Love Instant Pot Makers Mark Bundt Cake

I don’t know about you, but bundt cakes are my favorite. They always look so nice and taste so amazing. You can impress anyone with this dessert. Whether you want to make it at home or take it somewhere to enjoy it, you will fall in love with this recipe. It’s so sweet and decadent, it’s worth every single bite. When you get the chance, make this Instant Pot Makers Mark Bundt Cake! 

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Ingredients for This Cinnamon Instant Pot Bundt Cake

  • Flour: Is the foundation of the cake, providing structure and substance.
  • Baking Powder & Baking Soda: Are the leavening agents that make the cake rise, resulting in a fluffy and light texture.
  • Salt: Enhances the other flavors in the cake, making them more pronounced and balanced.
  • Ground Cinnamon: This spice is the star of the show, giving the cake a warm, sweet-spicy flavor that’s absolutely inviting.
  • Ground Cloves, Ground Black Pepper, Cardamom: Add depth and complexity to the cake’s flavor profile, with a mix of sweetness, warmth, and a bit of heat.
  • Unsalted Butter (Softened): Adds richness and moisture to the cake, while also helping to make it tender.
  • Light Brown Sugar & Sugar: Complement the spices beautifully, adding sweetness and a slight molasses note from the brown sugar.
  • Large Eggs: Work as a binding agent, helping to hold the cake together, while also adding richness.
  • Orange (Zested): The zest adds a bright, citrusy note that cuts through the sweetness and complements the spices.
  • Pure Vanilla Extract: Provides a sweet, creamy undertone that enhances the overall flavor of the cake.
  • Buttermilk: Adds a tangy note and extra moisture to the cake, resulting in a tender, delicious crumb.

Makers Mark Cream Cheese Frosting

  • Cream Cheese (Softened): Gives the frosting its creamy, tangy base, which contrasts beautifully with the sweet, spiced cake.
  • Unsalted Butter (Softened): Adds richness and a silky-smooth texture to the frosting.
  • Powdered Sugar: Sweetens the frosting and helps give it a spreadable consistency.
  • Makers Mark: Adds a unique, rich flavor to the frosting, enhancing its sweetness with notes of caramel and vanilla.
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Spray a 6inch bundt pan with pam baking spray and set aside. Using a large bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, black pepper, and cardamon until combined. Using a hand mixer or standing mixer, beat together the butter, brown sugar, sugar, eggs, vanilla and orange zest until combined.

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Alternate between the dry ingredients and the buttermilk and mix until combined. Pour batter into the bundt pan, filling about ¾ way full. Cover tightly with foil. Add 1 C of water into the inner bowl of the Instant Pot. Place trivet inside. 

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Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the IP. Close the lid and lock to sealing. Cook on manual high pressure for 35 minutes. Do a QP release. 

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Allow to cool for 30-60 minutes. Remove from pan and place onto a wire rack over a cookie sheet. 

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How to Make Cream Cheese Frosting?

Using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined. Beat in the makers mark until combined. Pour frosting into a small bowl. Pour frosting over the bundt cake. Allow frosting to harden for 30 minutes before serving!

The cream cheese frosting helps make the Instant Pot Makers Mark Bundt Cake complete.

You may also enjoy the following instant pot desserts:

Instant Pot Makers Mark Bundt Cake

Instant Pot Makers Mark Bundt Cake

Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

You want to impress your family or visitors with your desserts? Then you can serve this delicious Instant Pot Makers Mark Bundt Cake Recipe!

Ingredients

  • 2 ¼ C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground black pepper
  • ¼ tsp cardamon
  • ½ C unsalted butter, softened
  • ½ C light brown sugar, packed
  • 1 C sugar
  • 2 large eggs
  • 1 orange, zested
  • 1 tsp pure vanilla extract
  • 1 ¼ C buttermilk
  • For Cream Cheese Frosting:
  • 1 – 8oz cream cheese, softened
  • ½ C unsalted butter softened
  • 3 C powdered sugar
  • 1 tbsp Makers Mark

Instructions

    Spray a 6inch bundt pan with pam baking spray and set aside. 

    Using a large bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, black pepper, and cardamon until combined. Using a hand mixer or standing mixer, beat together the butter, brown sugar, sugar, eggs, vanilla and orange zest until combined.

    Alternate between the dry ingredients and the buttermilk and mix until combined. Pour batter into the bundt pan, filling about ¾ way full. Cover tightly with foil. Add 1 C of water into the inner bowl of the Instant Pot. Place trivet inside. 

    Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the IP. Close the lid and lock to sealing. Cook on manual high pressure for 35 minutes. Do a QP release. 

    Allow to cool for 30-60 minutes. Remove from pan and place onto a wire rack over a cookie sheet. 

    To make cream cheese frosting, using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined. Beat in the makers mark until combined. Pour frosting into a small bowl. Pour frosting over the bundt cake. Allow frosting to harden for 30 minutes before serving!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1586Total Fat: 72gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 283mgSodium: 993mgCarbohydrates: 222gFiber: 2gSugar: 164gProtein: 17g

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