Instant Pot Pumpkin Bundt Cake is full of your favorite pumpkin and spice flavors and topped with a sweet cream cheese frosting. It’s the perfect dessert and cooks directly in your Instant Pot.
WHAT YOU’LL NEED
Flour – All purpose or plain flour. I use White Lily.
Seasonings and Spices – Pumpkin Pie Spice, Baking Soda, and Vanilla Extract.
Butter – Unsalted, any brand. I use a store brand.
Sugar – Granulated or Pure Cane Sugar and Powdered sugar.
Eggs – Large, brown or white.
Pumpkin Puree – Any brand. I used Libby’s.
Cream Cheese – Any Brand. Full fat works best. I use a store brand.
Milk – Any brand or kind. I find that whole milk works best. Do not use Soy Milk.
STEP BY STEP INSTRUCTIONS
Step 1. Spray the bundt pan with pam baking spray and set aside.
Step 2. Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined.
Step 3. Using a large mixing bowl, beat together the butter and sugar until light and fluffy.
Step 4. Beat in the egg and vanilla until combined.
Step 5. Beat in the pumpkin puree until smooth and combined.
Step 6. Gradually beat in the dry ingredients until combined.
Step 7. Scoop batter into the bundt pan.
Step 8. Place a paper towel over the top of the bundt pan.
Step 9. Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan.
Step 10. Pour 1 ½ C of water into the instant pot.
Step 11. Place the bundt cake onto the trivet and place the trivet into the pot.
Step 12. Lock the lid in place and close the pressure release valve.
Step 13. Set the timer on manual, high pressure for 20 minutes.
Step 14. Allow the instant pot to naturally release for 10 minutes.
Step 15. Release the pressure and open the lid.
Step 16. Carefully remove from the trivet and place onto the counter to cool complete.
Step 17. Combine all Cream Cheese Frosting ingredients into a mixing bowl and mix until combined.
Step 18. Carefully pour the cream cheese onto the pumpkin bundt cake.
Step 19. Allow frosting to harden before serving the cake.
TIPS AND FAQS
Pam Baking Spray works better than original Pam spray for this recipe. If you wish to use something different, you can grease your bundt pan with butter and then lightly flour to prevent sticking.
Make sure that you tightly cover your bundt pan with foil, you do not want moisture to get into your Pumpkin Bundt Cake.
Store your cake on the counter in an airtight container for up to 5 days. I do not recommend refrigatoring your cake as it can dry it out.
RELATED RECIPES
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Pumpkin Bundt Cake
Equipment
- Instant Pot or Pressure Cooker
- 7 inch bundt cake pan
Ingredients
- 2 C all purpose flour
- 1 TBSP Pumpkin pie spice
- 1 tsp Baking soda
- 1 C unsalted butter softened
- 1 ¼ C sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 C pure pumpkin puree
Cream Cheese Frosting
- 1 – 8 oz cream cheese room temperature
- ¼ C unsalted butter softened
- 2 1/2 C powdered sugar
- ¼ C Whole Milk
- 1 tsp 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.
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!