Chocolate Chip Pumpkin Bundt Cake

Instant Pot Pumpkin Bundt Cake is a delectable dessert that perfectly blends fall flavors, without the long oven wait. This one-pot recipe offers a moist, flavorful cake infused with the rich taste of pumpkin and decadent chocolate chips for an indulgent and comforting dessert.

Ingredients:

• 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 2 sticks 1 cup, salted butter, softened
• 1-1/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 package 12 ounces chocolate chips

Directions:

1. First, you will make the batter. In a small mixing bowl, add flour, pumpkin pie spice, and baking soda. Mix well.

2. Then in a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes) scraping down the bowl every minute or so.

3. Beat in egg and vanilla, then pumpkin puree.

4. Add half of the flour mixture and beat just until combined.

5. Then add the remaining flour and beat until combined.

6. Finally, fold in chocolate chips.

7. Next, you will want to grease two small bundt pans with nonstick cooking spray and pour the batter into the pans. 

8. Top with one piece of paper towel and one piece of foil.

9. Loosely wrap the foil and paper towel around the pan.

10. Set the pan onto the instant pot rack. 

11. Place 1.5 cups of water into the instant pot and place the rack, with the cake, into the pot.

12. Finally, seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes.

13. When the cooking is complete, let the instant pot naturally release pressure for an additional 10 minutes after cooking.

14. Then release the pressure and open the instant pot. 

15. Carefully remove the pumpkin bundt cake. Discard the paper towel and foil, and then let set to cool completely before removing from the pan and serving. Topping with whipped cream is optional.

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Pumpkin Bundt Cake

This Instant Pot Pumpkin Bundt Cake with chocolate chips is something worth making. It’s pumpkin season and it only makes sense to make a dessert or cake this delicious for fall. 

Course Dessert

Cuisine American

Keyword Instant Pot Pumpkin Cake

Servings 6 people

Calories 1637kcal

Author Elisha Baba

Ingredients

• 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 2 sticks 1 cup, salted butter, softened
• 1-1/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 package 12 ounces chocolate chips

Instructions

• In a small mixing bowl, add flour, pumpkin pie spice and baking soda. Mix well.
• In a large mixing bowl, beat butter and sugar on medium high speed until light and fluffy (about 3-5 minutes) scraping down the bowl every minute or so.
• Beat in egg and vanilla, then pumpkin puree.
• Add half of the flour mixture and beat just until combined.
• Add remaining and beat until combined.
• Fold in chocolate chips.
• Grease 2 small bundt pans with nonstick cooking spray and pour the batter into the pans.
• Top with 1 piece of paper towel and 1 piece of foil.
• Loosely wrap the foil and paper towel around the pan.
• Set the pan onto the instant pot rack.
• Place 1.5 cups of water into the instant pot and place the rack, with the cake, into the pot.
• Seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes.
• Let the instant pot naturally release pressure for an additional 10 minutes after cooking.
• Release the pressure and open the pot.
• Carefully remove the cake, discard the paper towel and foil and let set to cool completely before removing from the pan and serving.

Notes

My small bundt pans holds about 2 cups, 16.5 ounces, 1/2 liter or 1/2 quart.