Instant Pot Pumpkin Bundt Cake is a moist and delicious cake that is perfect for fall! This easy cake recipe is made with a few simple ingredients and comes together quickly. It’s the perfect dessert to serve at a Fall gathering or holiday party!
One of the best things about this recipe is that because you cook it in the pressure cooker it turns out more moist than an oven-baked cake. If you prefer a moist cake then this is the recipe for you.
Why I Love This Recipe
This Instant Pot Pumpkin Bundt Cake has just enough spice to keep things interesting without being too overwhelming for your taste buds!
- This cake is easy, moist, and perfect for parties.
- It doesn’t require any fancy ingredients so you can whip it up on a budget.
- It has all the pumpkin flavors of fall that we know and love.
If you love pumpkin desserts like this one you may also enjoy this Instant Pot Reese’s Pumpkin Bundt Cake recipe.
Substitutions
- Cake: I used a homemade cake mix for this easy recipe. However, you can use a vanilla or butter cake mix and just add the pumpkin puree and pumpkin spice to the ingredients listed on the back of the box if you prefer.
- Frosting: I whipped up a batch of homemade cream cheese frosting, but if you want to save a little time you can use store-bought. It will work just as well.
Variations
- Frosting: Cream cheese frosting really makes the flavors of this cake pop. But, if you prefer you can use a vanilla frosting, or even add pumpkin pie spice to your frosting for a pumpkin frosting.
- Nuts: If you are a fan of nuts, you can top this cake with chopped pecans, but you could also use walnuts.
- Extra Spice: If you like your pumpkin desserts to be extra spicy feel free to add a little extra pumpkin pie spice to the cake batter before cooking.
How to Make Instant Pot Pumpkin Bundt Cake
Making this pumpkin cake is so simple. Just follow the steps below and you will have a tasty recipe that your guests will rave about it in no time at all.
- Spray the instant pot bundt cake with pam baking spray and set aside.
- Using a small mixing 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.
- 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 it from the trivet and place it on the counter to cool completely.
Cream Cheese Frosting
- Combine all ingredients in a mixing bowl and mix until combined
- Carefully Pour the cream cheese frosting onto the pumpkin bundt cake. Slowly, allow the frosting some time to harden and firm up as your pour.
Serving Suggestions
I like to serve a slice of this cake with a warm cup of coffee or hot chocolate. But, you can also serve this with this Caramel Brulee Latte if you prefer.
Pro Tips
- When measuring the flour, be sure to spoon it into the measuring cup and level it off with the back of a knife. Do not scoop it directly from the container as this will cause you to add too much flour to the recipe.
- If you want an extra moist cake, add an extra egg to the recipe.
- Just remember that this cake is cooked in a pressure cooker so it will not have the same texture as a cake that is baked in the oven.
- If you want a nice crust on the outside of this cake, once it has finished cooking in the Instant Pot you can place it in the oven at 350 degrees for about 10 minutes to form a crust.
- Make sure that you use baking spray and not regular nonstick cooking spray for this recipe. You could also grease and flour your bundt pan instead.
- It’s important that you allow your pressure cooker to naturally release for at least 10 minutes.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can freeze it for up to 2 months. Be sure to wrap it tightly with plastic wrap and then place it in a freezer-safe bag before freezing.
Thaw frozen cake at room temperature for 2 to 3 hours or until is warm all the way through.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this recipe.
No, there is no need to store this cake in the fridge. It can stay at room temperature for a couple of days.
The easiest way to frost this cake is to place the frosting into a piping bag and pipe it onto the cake. Another option is to pour the frosting over the cake, allowing it to drizzle down the sides.
While technically you can, it is best to remove the cake from the pan before it cools completely. The longer a bundt cake sits in the pan the more likely it is to stick.
You want to frost or glaze a bundt cake once it has cooled completely. Frosting or glazing the cake too early will cause the glaze or frosting to melt and run off the cake.
More Pumpkin Recipes
If you like pumpkin, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it. If you make this recipe, I would love it if you would come back and leave me a rating for it.
Pumpkin Bundt Cake
Equipment
- Instant Pot or Pressure Cooker you will need at least a 6 quart Instant Pot
- 7 inch bundt cake pan
- mixing bowls
- Hand or Stand Mixer
Ingredients
- 2 cups all purpose flour
- 1 tablespoons Pumpkin pie spice
- 1 teaspoon Baking soda
- 1 cup unsalted butter softened
- 1 ¼ cups sugar
- 1 large egg
- 2 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter softened
- 2 1/2 cups powdered sugar
- ¼ cup Whole Milk
- 1 teaspoon pure vanilla extract
Instructions
- Spray the instant pot bundt cake with pam baking spray and set aside.
- Using a small mixing 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.
- Scoop 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.
Cream Cheese Frosting
- Combine all ingredients into a mixing bowl and mix until combined.
- Carefully Pour the cream cheese frosting onto the pumpkin bundt cake. Slowly, allow the frosting some time to hardened and firm up as your pour.
Notes
- When measuring the flour, be sure to spoon it into the measuring cup and level it off with the back of a knife. Do not scoop it directly from the container as this will cause you to add too much flour to the recipe.
- If you want an extra moist cake, add an extra egg to the recipe.
- Just remember that this cake is cooked in a pressure cooker so it will not have the same texture as a cake that is baked in the oven.
- If you want a nice crust on the outside of this cake, once it has finished cooking in the Instant Pot you can place it in the oven at 350 degrees for about 10 minutes to form a crust.
- Make sure that you use baking spray and not regular nonstick cooking spray for this recipe. You could also grease and flour your bundt pan instead.
- It’s important that you allow your pressure cooker to naturally release for at least 10 minutes.
My instant pot isn’t big enough for a Bundt pan. What temperature and for how long would this cook in a traditional oven?
Bake at 325 for about 45 minutes be sure to check it with toothpick as it may need a longer amount of time depending on your oven.
Wow that pumpkin cake is calling my name! I can’t wait to try this recipe in my kitchen
I’m so excited for ALLL the Fall baking! This bundt cake looks delicious, love that icing on top!
The crumb of this cake is perfect! I had no idea you could make a cake in an instant pot! Great idea!
I love bundt cake but never tried making this in an Instant Pot. Definitely save me some time and look at how moist it is!
I’m so excited that pumpkin season is here! This recipe is a perfect way for me to welcome the season and use my bundt cake for a change.
I love this flavorful pumpkin cake and that gorgeous frosting. And the thought of making it in the Instant pot, too – definitely getting a Bundt pan.
The texture on that pumpkin bundt cake looks divine. So moist and tender! Love the cream cheese glazing on top too – perfect combination.
I am craving some pumpkin anything right now and this cake looks divine. I didn’t realize you can make this in an instapot.
Seeing this makes me craving to eat a pumpkin cake, so pretty and looks really delicious!
Your bundt cake looks so moist, I love how you can cook it in the Instant pot. Looking forward to trying this.
What a beautifully autumnal bundt cake. The flavours sound delightful. A must bake.
I have never thought to make a bundt cake in the Instant Pot. Great idea! This pumpkin bundt cake is now top of my autumn recipes list!
This is gorgeous! What a tasty cake for fall! I love how you iced it on top. I will make it again.
This looks so yummy! I haven’t used pumpkin in a while but definitely going to have to so I can try this!
This is such the perfect bundt cake for fall! And the ingredient list is so much more manageable than some other recipes I’ve tried. So excited to share this with my family!
I would totally enjoy this cake in the mornings with my cup of tea! How delish and perfect for fall!
I could totally dive into this pumpkin bundt cake right now! That icing looks like perfection as well!
This pumpkin cake looks so gorgeous and perfect. Love the flavors. I will try your recipe this fall!
I love pumpkin everything! Pumpkin Bundt Cake is the perfect dessert to welcome fall. I love your Rae Dunn pieces too. 😍
This pumpkin bundt cake is so delicious! The texture is perfect and I agree on using White lily flour, so good!
omg, this pumpkin bundt cake looks so moist and delicious. I am in love with your cream cheese frosting too. Looks so good.
This pumpkin bundt looks amazing! That icing!! I really need this in my life right now. I will definitely make this as soon as this week – looks so moist and delicious!
The pumpkin bundt cake looks so moist and yum. Can’t wait for fall to try this pumpkin cake.
Can you tell me the recipe for the cream cheese frosting? It doesn’t really say!
Oh my goodness! How in the world did I forget to add that? I’m so sorry! Thank you for catching my mistake. I fixed it for you.
Followed instructions, made no changes to recipe or time and the cake was completely raw!
I’m sorry that the cake didn’t turn out for you! I’ve made this several times and the timing was always correct for me. Maybe you have a pot that cooks a little slower than mine.
Mine too. I’m going to have to cook it all over again and it’s thanksgiving! Ugh! Could elevation have anything to do with it? I’m at 4100’.
I’m sorry you having trouble with this recipe. Sadly, High Elevation does have an effect on cook time even in the Instant Pot especially in baking. Also, your pan can size can have an effect on the cooking time. You can put the cake back into the pressure cooker and cook it again if it’s not done. Just be sure to make sure it’s completely sealed when you return its pressure cooker. I think the most common error in this recipe is the bundt pan size.
Hi there! This recipe looks amazing! Any ideas for an egg substitute?
Hey Riya! You can use 1/4 cup of applesauce, though it will change the taste slightly. Or, you can use 1/4 cup of buttermilk instead.
Cake came out completely raw. First ever IP fail and I’ve been using mine for 3+ years.
Discovered my flaw! I am using the Aldi mini bundt pans. They are 6″. This recipe will yield 2 Aldi mini bundt cakes… I failed at measuring my bundt pan, overfilled and did not extend cook time. The flavor is AMAZING! PAY ATTENTION TO YOUR BUNDT PAN SIZE. Once I discovered I quickly made 2 (one batter recipe) in oven at 325 – rushed for bake sale this evening! I’m sure this will be a hit.
I am so glad that you figure it out! And, that you had better luck with the second round!
Haven’t tried yet but was thinking of making in egg bite molds – mini cupcakes. Should cook time be the same? TYIA
I’ve never tried making it in egg bites mold. However, I don’t see why it wouldn’t work. It may just come out a little “softer”. If you decide to try it, I would reduce the cooking time to 8 minutes, and then I would allow it naturally release for at least 10 minutes. If you give it a try, please come back and let me know if it works out.
Okay so I went totally off the rails here tweaking and it WORKED! First of all I’m gluten sensitive so I used King Arthur cup to cup gluten-free flour. Then I used 1 whole egg and 3 Tablespoons of egg whites. After looking at a few Instant Pot cake recipes using egg bite molds I did a single test run using 10/10/5; 10 minutes cook time 10 minutes natural release, 5 minutes cooling in the molds. THEY ARE PERFECTION! The original batch I only used Crisco to grease the silicone molds. Next, I tried using two molds (double batch) using 13 /10/5, greasing with Crisco and dusting with flour. They turned out perfect but I don’t like how the flour and Crisco gooped up on them so I will brush that off once they’re cool. I will ice them with a thick cream cheese frosting using one of my favorite recipes from an old southern cookbook.
I wish I could post a picture of them! Thank you for the recipe, this will become a regular with the brownies and cheesecake recipes that everyone loves!
I wanted to give this five stars now that I’ve made it. I had to make tweaks because I have a gluten sensitivity and also I wanted to use egg white molds to make mini cupcakes. Wendi was very quick to reply and you’ll see in my notes what I did. It’s an amazing recipe! It’s going to become a regular in my rotation of desserts