Pressure cooker pumpkin spice bundt cake is an incredibly easy way to prepare a fall favorite recipe without even heating the oven!
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Cool, crisp weather ushers in one of Mother Nature’s finest transitions. Bright hues of gold and orange drip from the trees. Football lights emit their Friday night glow and we turn to the comforts of warm goodies to celebrate.
Chief among those are the array of pumpkin spice treats that hearken autumn’s arrival and keep us warm past fall into winter’s dreary cold days.
Pumpkin spice is one of fall’s most popular flavors, and for good reason. Something about the spicy aroma paired with decadently sweet goodies is absolute perfection.
One of our fall favorites is Grandma Wilhelm’s pumpkin bread. I am also a big fan of caramel pumpkin spice bread pudding in the pressure cooker.
Really, I’m a fan of making almost anything in the pressure cooker, because it’s a great way to make things easier and faster.
Now, I will say that you don’t necessarily save a whole lot of time by making a cake in the Instant Pot. But it’s perfect for those situations when you don’t want to heat up your kitchen by using your oven, or for those instances when your oven is already in use (such as holidays–I’m looking at you, Thanksgiving and Christmas).
Also, I know a lot of people travel with their Instant Pots, using them in vacation rentals and RVs. How convenient to be able to make a cake when there is no oven available! Plus, it’s just kind of fun to make a cake in a pressure cooker. 🙂
How to Make Pressure Cooker Pumpkin Spice Bundt Cake
This pressure cooker pumpkin spice bundt cake is made extra simple by using canned pumpkin puree and cake mix from a box. It doesn’t get much easier than this, folks!
To start, add half of a boxed spice cake mix to the bowl of a stand mixer (or a regular mixing bowl if you’re using a hand mixer). Add in some water, oil, eggs, pumpkin puree, and pumpkin pie spice.
Once that’s all mixed together, pour it into a greased 6-cup bundt pan that will fit into your pressure cooker’s insert pot. Cover the pan with a paper towel and then cover tightly with foil.
Add some water into the insert pot, place the trivet in the bottom, and use a foil sling to lower the pan into the pot.
After the lid is closed and the vent is sealed, cook at high pressure for 28 minutes. Once cook time is complete, allow a 10 minute natural release followed by a quick release. Carefully remove the pan and let it cool for a few minutes before inverting the cake onto a plate.
Then, top with some cream cheese icing and you have a positively amazing dessert with very minimal effort.
Related Posts You Might Enjoy:
- The Best Affordable Gift Ideas for the Instant Pot Lover in Your Life
- Grandma Wilhelm’s Pumpkin Bread
- Caramel Pumpkin Spice Bread Pudding in the Pressure Cooker
- Red Velvet Bundt Cake in the Instant Pot
You’ll love how incredibly soft and moist this cake is, with the perfect amount of warm spices mingled throughout. The cream cheese icing offsets the spices with delicate sweetness, making it the quintessential fall dessert!
This is a great dessert for any day of the week, but I also think it would be a lovely addition to a Thanksgiving or Christmas menu.
- Instant Pot (I have the DUO60 model, but there are several options available) or other electric pressure cooker
- 6-cup Bundt Pan to fit inside your pressure cooker
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