This Instant Pot Pumpkin Bundt Cake is topped with a sprinkle of chopped Reese’s Peanut Butter Cups! The moist, spiced pumpkin cake is complemented by the rich chocolate and peanut butter candy, adding a fun and delicious twist.
Contents
Why You’ll Love Instant Pot Pumpkin Cake
- 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.
How to Make Instant Pot Pumpkin Cake?
Step One: Spray the standard bundt pan with cooking oil. Using a small or medium 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 pumpkin puree until smooth and combined. Gradually beat in the dry ingredients until combined. Fold in 1 ¼ C of the chopped Reese’s.
Step One: Spray the standard bundt pan with cooking oil. Using a small or medium 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 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.
Step Two: Pour 1 ½ cup of water into the Instant Pot. 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. Place the bundt cake onto the trivet and place the trivet into the pot. Cook on high pressure for 20 minutes then naturally release for 10 minutes.
Step Three: Carefully remove from the trivet and place onto the counter to cool completely. 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.
Step Four: Pour the ganache over the cake and let sit for a few minutes. Sprinkle chopped Reese’s all over the top. Allow the ganache to set before cutting and enjoying!
Expert Tips to Nail Instant Pot Pumpkin Cake
- 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 Pumpkin Cake?
- 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.
Instant Pot Pumpkin Bundt Cake
Ingredients
- 2 Cup Flour
- 1 TBSP Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1 Cups Unsalted Butter softened
- 1 ¼ Cup Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 Cup Pumpkin Puree
- 6 Packs Reese Peanut Butter Cups chopped (About 2 ½ Cups)
- 1 Cup Semi sweet chocolate chips
- ½ Cup heavy whipping cream
Instructions
- Spray the standard bundt pan (or smaller than that) for Instant Pot pumpkin cake with Pam baking spray and set aside.
- Using a small or medium 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 the 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.
- 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’s all over the top.
- Allow the ganache to set before cutting and enjoying!
