Instant Pot Pumpkin Bundt Cake
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!
Contents
Reese’s Peanut Butter Cups
Can we all just agree that adding peanut butter and chocolate to any dessert is always a winning choice? This is why you will love adding these Reese’s peanut butter cups to this traditional pumpkin bundt cake recipe. They just add a whole other layer of sweetness.
Ingredients Needed For Pumpkin Bundt Cake
Makes 1 7in round bundt cake
- 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)
How To Make A Pumpkin Bundt Cake In The Instant Pot
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.
Fold in 1 ¼ C of the chopped Reese’s.
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.
How To Make Chocolate Ganache
1 C Semi sweet chocolate chips
½ C heavy whipping cream
Remaining chopped Reese for topping
Chocolate Ganache Using Reese Peanut Butter Cups
Using a small pot, heat up the heavy whipping cream until slightly boiling
Pour chocolate chips into a heat safe bowl
Pour heavy whipping cream over the chocolate chips and whisk until smooth
Pour the ganache over the cake and let sit for a few minutes
Sprinkle chopped Reese all over the top
Allow ganache to set before cutting and enjoying!
Now doesn’t this Reese Peanut butter cups pumpkin bundt cake look delicious!
More Pumpkin Recipes
Instant Pot Pumpkin Bundt Cake
You may want to try this Instant Pot Pumpkin Bundt Cake if you are looking for something sweet and delicious to serve to your family during Holidays!
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)
Instructions
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. Fold in 1 ¼ C of the chopped Reese’s. 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. Place the bundt cake onto the trivet and place the trivet into the pot. 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 949Total Fat: 50gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 169mgSodium: 360mgCarbohydrates: 119gFiber: 4gSugar: 67gProtein: 10g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
