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+ servings

Instant Pot Pumpkin Cake

If you are craving pumpkin cake, you have to try this simple Instant Pot Pumpkin Cake recipe. This cake is so easy to make, made from scratch, and has the most amazing flavor. This incredible pumpkin cake is topped with homemade cream cheese frosting for an absolutely amazing dessert.
Prep Time15 mins
Cook Time20 mins
release10 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Pumpkin Cake
Servings: 7
Author: Jill


Pumpkin Cake Ingredients

  • 2 C 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 pure
  • cream cheese frosting


Pumpkin Cake Directions

  • 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 Directions

  • Combine all ingredients into a mixing bowl and mix until combined
  • Carefully Pour the cream cheese onto the pumpkin bundt cake