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.
Instant Pot Pumpkin Cake
Life Family Fun
pumpkin pie spice
1 cup, salted butter, softened
12 ounces chocolate chips
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.
My small bundt pans holds about 2 cups, 16.5 ounces, 1/2 liter or 1/2 quart.
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