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Pumpkin Bundt Cake

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.
5 from 16 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 Slices
Calories: 462kcal


  • Instant Pot or Pressure Cooker
  • 7 inch bundt cake pan


  • 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


  • 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.


Be sure to tightly cover your bundt pan with foil to prevent moisture getting in. 


Serving: 1Slice | Calories: 462kcal | Carbohydrates: 58g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 116mg | Fiber: 2g | Sugar: 33g | Vitamin A: 5505IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg