It’s pumpkin season and the delicious aroma in your kitchen when making this Pumpkin Bundt Cake will surely make you think of Fall. This Fall Dessert is even better when you can make it using your instant pot. What I love about this simple bundt cake is that the Instant Pot takes over and does all the work!
I’m a huge fan of letting my Instant Pot create this delicious fall dessert. Make certain to check out my Instant Pot Pumpkin Pie With Graham Cracker Crust recipe as well!
This recipe would also pair nicely with a delicious pumpkin drink or latte. Go ahead and make this instant pot pumpkin chocolate chip cake and let me know what you think!
FAQ:
What is the point of a Bundt cake?
Bundt cakes are fun because they’re unique and pretty looking. They make for a beautiful dessert and are easy to cut and eat. Bundt cakes also tend to be really moist because of how fluffy they are, too! Some people enjoy them without toppings as well but that’s totally up to you and your preference.
Should you refrigerate bundt cake?
When the bundt cake isn’t being eaten, it does need to be stored in the fridge. Then, when you’re ready to eat it, you can just put it out on the counter for a short time and let it get to room temperature. This will make certain that it has the best flavor and taste.
Should you let a bundt cake cool before flipping it?
Yes, for sure! The last thing that you want to have to deal with is to have your bundt cake stuck in the pan. You need to let your bundt pan cool for about 10 minutes before flipping it upside down and removing it.
Are you ready to make this delicious homemade bundt cake? Check out the simple recipe below!
Ingredients for Pumpkin Bundt Cake:
- 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
How To Make Pumpkin Bundt Cake In Your Instant Pot:
First, you will make your batter with just a few of these ingredients.
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. Then add remaining and beat until combined. Finally, fold in chocolate chips.
Next, you will want to grease two small bundt pans with nonstick cooking spray, then pour the batter into the pans. My small bundt pans holds about 2 cups, 16.5 ounces, 1/2 liter or 1/2 quart. Here is the pan I used. I actually grabbed it at Home Goods.
Top with one piece of paper towel and one 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.
Finally, 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. Carefully remove the cake, discard the paper towel and foil and let set to cool completely before removing from the pan and serving. Add whipped topping for serving and enjoy!
Pumpkin Bundt Cake
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.
- Beat in 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.
- Pour the batter into the pans and 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
Looking For Other Fall Dessert Recipes? Then you may like these desserts you can make in your Instant Pot.
More Delicious Instant Pot Desserts
- Instant Pot Cheesecake with Graham Cracker Crust
- Instant Pot Peach Cobbler
- Instant Pot Blueberry Coffee Cake
- Instant Pot Candy Corn Cheesecake
- Instant Pot Zucchini Brownies
Pin for later:
Rose says
These bars sound delicious, and the pumpkin makes them healthy too. I think they would travel well, they would probably be nice to send in packages to loved ones.
Olivia Morris says
This looks very easy to make and sound delicious. I’m adding this to my must try recipes file. Thanks for posting this lovely recipe.
Olivia Douglass says
Yum!! These look absolutely delicious!
VICKIE L COUTURIER says
those look so good,,cant wait to try these on the family
Kristi Crisler says
Can’t wait to make these for Thanksgiving!
Deb R. says
These sound delicious. I will have to find a flour alternative and sugar alternative and then give this recipe a whirl.
Holly Benjamin says
Okay. I am always looking for new things to put pumpkin in and these look amazing. Thank you for the idea. I am already writing the ingredients down for my shopping list!
Marcia Johnson says
Do you cook each cake separately or stack them?
Winona Rogers says
You would cook each cake separately.
mel barker says
Looks so yummy!
Rachel says
Can you use rectangle cake pans??
Anne Gab says
Ohhhhhh no, my cake is raw. I went back and now read that it should go into two separate binder cakes not one! It all fit in one so I thought it was going to be ok. So sad, I’ll try it again. I’ll halve the recipe.