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Instant Pot Pumpkin Bundt Cake

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This Instant Pot Pumpkin Bundt Cake is crazy good. And with this season of all things pumpkin literally right around the corner, the time is now to learn how to make this pumpkin pie bundt cake recipe.

Don’t forget the fact that the top of this pumpkin bundt cake is sprinkled with delicious bites of Reese’s Peanut Butter Cups candy! My sweet tooth is already talking to me and telling me that this is a must!

Instant Pot Pumpkin Bundt Cake Recipe.

Why You’ll Love This Recipe

  • Seasonal Delight: This Instant Pot Pumpkin Bundt Cake recipe combines the warm, comforting flavors of fall in one cake.
  • Effortless Baking: The Instant Pot simplifies the baking process for a stress-free experience.
  • Moist and Flavorful: The result is a moist, flavorful bundt cake everyone will love.

Recipe Ingredients

For Cake

  • Flour: The base of the cake, providing structure.
  • Pumpkin Pie Spice: Adds a warm, autumnal flavor that pairs perfectly with pumpkin.
  • Baking Soda: A leavening agent, helping the cake rise during baking.
  • Unsalted Butter: Adds moisture and richness to the cake, enhancing its texture.
  • Sugar: Sweetens the cake and helps create a tender crumb.
  • Large Egg: Binds the ingredients together and contributes to the cake’s structure.
  • Pure Vanilla Extract: Enhances the flavors of the other ingredients.
  • Pure Pumpkin Puree: Gives the cake its distinctive pumpkin flavor and moist texture.
  • Reese’s Peanut Butter Cups: Adds a surprise element of sweet, salty peanut butter and chocolate.

For Chocolate Ganache

  • Semi-sweet Chocolate Chips: Make the cake extra chocolatey and tasty, adding little surprises of chocolate in every bite.
  • Heavy Whipping Cream: Is used to make the cake creamy and rich, making it taste really special and yummy.
  • Remaining Chopped Reese’s for Topping: Adds a fun, crunchy topping to the cake with peanut butter flavor, making it look and taste even better.
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How to Make Instant Pot Pumpkin Bundt Cake?

Step One: Prepare The Bundt Pan

Spray the standard bundt pan (or smaller than that) for Instant Pot pumpkin cake with Pam baking spray and set aside.

Step Two: Mix Dry Ingredients

Using a small or medium bowl, whisk together the flour pumpkin pie spice and baking soda until combined.

Step Three: Beat Butter And Sugar

Using a larger mixing bowl, beat together the butter and sugar until
light and fluffy.

Step Four: Add Egg And Vanilla

Beat in the egg and vanilla until combined.

Step Five: Add Pumpkin Puree

Beat in the pumpkin puree until smooth and combined.

Step Six: Combine Wet And Dry Ingredients

Gradually beat in the dry ingredients until combined.

Step Seven: Fold In Reese’s

Fold in 1 ¼ C of the chopped Reese’s.

Step Eight: Fill The Bundt Pan

Scoop batter into the bundt pan.

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Step Nine: Add Foil Wrap

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.

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Step Ten: Add Water To The Instant Pot

Pour 1 ½ C of water into the instant pot.

Step Eleven: Place Bundt Pan in Instant Pot

Place the bundt cake onto the trivet and place the trivet into the pot.

Step Twelve: Cook the Cake

Lock the lid in place and close the pressure release valve. Set the timer on manual, high pressure for 20 minutes.

Step Thirteen: Natural Release

Allow the instant pot to naturally release for 10 minutes.

Step Fourteen: Quick Release And Open

Release the pressure and open the lid.

Step Fifteen: Cool The Cake

Carefully remove from the trivet and place onto the counter to cool completely.

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Step Sixteen: Heat The Cream

Using a small pot, heat up the heavy whipping cream until slightly boiling.

Step Seventeen: Prepare Chocolate Chips

Pour chocolate chips into a heat-safe bowl.

Step Eighteen: Combine And Whisk

Pour heavy whipping cream over the chocolate chips and whisk until smooth.

Step Nineteen: Apply Ganache To Cake

Pour the ganache over the cake and let sit for a few minutes.

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Step Twenty: Add Reese’s Topping

Sprinkle chopped Reese’s all over the top.

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Step Twenty One: Set And Serve

Allow the ganache to set before cutting and enjoying!

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Expert Tips

  • Quality Flour Matters: Pick all-purpose flour that’s unbleached for a tender cake texture.
  • Real Butter, Not Substitutes: Use unsalted real butter to ensure a moist cake with a rich buttery flavor.
  • Precise Puree Perfection: For a perfectly moist Instant Pot pumpkin bundt cake, use your homemade puree measured precisely with a kitchen scale for consistency in flavor and texture.
  • Make Recipe Without Instant Pot: You can make a pumpkin bundt cake without an Instant Pot by baking it in a standard loaf pan in your oven, just adjust the cooking time accordingly.

Substitutions

  • Baking Powder: Can be used as a substitute for baking soda in the cake recipe by using 3 teaspoons of baking powder instead of 1 teaspoon of baking soda. This helps the cake rise and become fluffy. Use it in the cake batter to ensure a light and tender texture.
  • Cream Cheese Frosting As a tasty alternative to chocolate ganache, this topping adds a tangy contrast to the sweet pumpkin and peanut butter flavors of the bundt cake. Spread it on the cooled cake, sprinkle with chopped Reese’s for a delicious finish. You can also use it with ganache, first make a layer of cream cheese frosting and then a layer of ganache on it for maximum flavor.
  • Avocado Oil: When I last baked this cake, I subbed avocado oil for the unsalted butter in the cake batter as a healthier option. Use it when mixing wet ingredients to enhance moisture without altering the pumpkin flavor.

Variation

  • Instant Pot Apple Bundt Cake: For a fruity twist on a classic, try the instant pot apple cake, a moist and flavorful variation that swaps pumpkin for apples in your bundt cake recipe.

Storage Instructions

  • Refrigerate: Place the leftover cake in an airtight container and refrigerate for up to 5 days.
  • Freeze: Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Room Temperature: Keep the cake in a cake carrier or an airtight container at room temperature for up to 2 days.
  • Reviving Moisture: If the cake has dried out, microwave a slice for 10-15 seconds before serving to restore moisture.
  • Avoiding Sogginess: To prevent sogginess, place a paper towel on top and bottom of the cake inside the container to absorb excess moisture.

What To Serve With This Recipe?

  • Vanilla Ice Cream: A scoop of creamy vanilla complements the warm spiced flavors of the pumpkin bundt cake.
  • Cinnamon Whipped Cream: Top slices with a dollop of cinnamon-infused whipped cream for a delightful, airy texture.
  • Caramel Drizzle: Elevate the experience with a drizzle of rich caramel sauce, enhancing the sweetness of the pumpkin cake.
pumpkin bundt cake

Instant Pot Pumpkin Bundt Cake

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Enjoy a simple Instant Pot Pumpkin Cake with yummy chocolate on top and Reese's candy mixed in.

Ingredients

  • 2 C flour
  • 1 TBSP Pumpkin pie spice
  • 1 tsp Baking soda
  • 1 C unsalted butter, softened
  • 1 ¼ C sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 C pure pumpkin puree
  • 2 – 6 packs of Reese Peanut Butter Cups, chopped (About 2 ½ C)
  • 1 C Semi sweet chocolate chips
  • ½ C heavy whipping cream
  • Remaining chopped Reese for topping

Instructions

  1. Spray the standard bundt pan (or smaller than that) for Instant Pot pumpkin cake with Pam baking spray and set aside.
  2. Using a small or medium 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. Fold in 1 ¼ C of the chopped Reese’s.
  8. Scoop the batter into the bundt pan.
  9. 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.
  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. Set the timer on manual, high pressure for 20 minutes.
  13. Allow the instant pot to naturally release for 10 minutes.
  14. Release the pressure and open the lid.
  15. Carefully remove from the trivet and place onto the counter to cool completely.
  16. Using a small pot, heat up the heavy whipping cream until slightly boiling.
  17. Pour chocolate chips into a heat-safe bowl.
  18. Pour heavy whipping cream over the chocolate chips and whisk until smooth.
  19. Pour the ganache over the cake and let sit for a few minutes.
  20. Sprinkle chopped Reese’s all over the top.
  21. Allow the ganache to set before cutting and enjoying!

Notes

  • Quality Flour Matters: Pick all-purpose flour that’s unbleached for a tender cake texture.
  • Real Butter, Not Substitutes: Use unsalted real butter to ensure a moist cake with a rich buttery flavor.
  • Precise Puree Perfection: For a perfectly moist Instant Pot pumpkin bundt cake, use your homemade puree measured precisely with a kitchen scale for consistency in flavor and texture.
  • Make Recipe Without Instant Pot: You can make a pumpkin bundt cake without an Instant Pot by baking it in a standard loaf pan in your oven, just adjust the cooking time accordingly.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 949Total Fat: 50gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 169mgSodium: 360mgCarbohydrates: 119gFiber: 4gSugar: 67gProtein: 10g

Did you make this recipe?

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