• 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
• Fold in 1 ¼ C of the chopped Reese’s
• 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

Chocolate Ganache Directions

• Using a small pot, heat up the heavy whipping cream until slightly boiling
• Pour chocolate chips into a heat safe bowl
• Pour heavy whipping cream over the chocolate chips and whisk until smooth
• Pour the ganache over the cake and let sit for a few minutes
• Sprinkle chopped Reese all over the top
• Allow ganache to set before cutting and enjoying!