Instant Pot Reese’s Pumpkin Bundt Cake

Instant Pot Reese’s Pumpkin Bundt Cake is a tender bundt cake filled with pumpkin pie spice and topped with a smooth chocolate ganache and Reese’s Peanut Butter Cups.  This delicious cake cooks up right in your Instant Pot to keep from heating up your house. 

WHAT YOU’LL NEED

Flour – All purpose or plain flour.  Any brand. 

Seasonings and Spices – Pumpkin Pie Spice, Baking Soda and Vanilla Extract

Butter – Unsalted.  Any brand.   

Sugar – Granulated or pure cane sugar 

Egg – large or equivalent. 

Pumpkin Puree – Any brand or homemade.   I use Libby’s.

Peanut Butter Cups – I prefer Reese’s. 

Chocolate Chips – Semi Sweet or Milk Chocolate. Any brand. 

Cream – Heavy whipping cream or heavy cream. 

STEP BY STEP INSTRUCTIONS

Step 1. Spray the instant pot bundt cake 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 larger 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. Fold in 1 ¼ C of the chopped Reese’s.

Step 8. Scoop batter into the bundt pan.

Step 9. Place a paper towel over the top of the bundt pan.

Step 10. Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan.

Step 11. Pour 1 ½ C of water into the instant pot.

Step 12. Place the bundt cake onto the trivet and place the trivet into the pot.

Step 13. Lock the lid in place and close the pressure release valve.

Step 14. Set the timer on manual, high pressure for 20 minutes.

Step 15. Allow the instant pot to naturally release for 10 minutes.

Step 16. Release the pressure and open the lid.

Step 17. Carefully remove from the trivet and place onto the counter to cool completely.

Step 18. Using a small pot, heat up the heavy whipping cream until slightly boiling.

Step 19. Pour chocolate chips into a heat safe bowl.

Step 20. Pour heavy whipping cream over the chocolate chips and whisk until smooth.

Step 21. Pour the ganache over the cake and let sit for a few minutes.

Step 22. Sprinkle chopped Reese all over the top.

Step 23. Allow ganache to set before cutting and enjoying!

TIPS AND FAQS

Make sure that you tightly cover your bundt pan to prevent moisture from getting into your Reese’s Pumpkin Bundt Cake.   

You can use either semi sweet chocolate chips or milk chocolate for your chocolate ganache.   I prefer semi sweet for my ganache as it balances out the sweetness of the cake. 

Store your bundt cake on the counter in an airtight container for up to five days.

RELATED RECIPES

Pumpkin Bundt Cake

Mini Oreo Pumpkin Cheesecake

Starbucks Pumpkin Loaf

Reese’s Peanut Butter Nutter Butter Cake

Reese’s Pieces Bark