Pumpkin Bundt Cake

4.60 from 20 votes

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.

Prep Time15

Cook Time20

Release Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 763kcal

Author: Wendy

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 ½ 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.

Nutrition