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: 6people
Calories: 1637kcal
Author: Elisha Baba
Ingredients
2cupsflour
1tablespoonpumpkin pie spice
1teaspoonbaking soda
2sticks1 cup, salted butter, softened
1-1/4cupsugar
1egg
2teaspoonsvanilla extract
1cuppumpkin puree
1package12 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.