• In a large bowl, mix together the cake mix, eggs, water, and oil.
• Fold in the chopped walnuts
• Grease and flour a 7 inch bundt pan.
• Pour the cake batter into the bundt pan, about ¾ way full
• Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
• Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
• Close lid and set to sealing
• Cook on high pressure for 35 minutes.
• Quick pressure release.
• Let cool on a cooling rack for 30-60 minutes.
• Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wire rack above a cookie sheet

Cream Cheese Glaze Directions

• In a large bowl, whisk together the cream cheese, powdered sugar,vanilla extract and milk until combined, creamy and smooth
• Pour over the bundt cake
• Allow to set in the fridge for 30 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 the chopped pecans on top
• Allow ganache to set before cutting and enjoying!