If you’re looking for a cozy, melt-in-your-mouth dessert that feels like autumn wrapped up in a bite, this Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe is your new best friend. The combination of warm pumpkin flavors, fragrant spices, and luscious cream cheese frosting makes every slice pure comfort. Best of all, using an Instant Pot means this seasonal treat comes together faster than you might expect — no oven required, just a bit of magic from your countertop cooker!
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, each playing a key role in delivering the perfect pumpkin cake texture and flavor. From the warming pumpkin pie spice to the silky cream cheese frosting, everything combines for a truly delicious autumn dessert.
- 2 cups flour: Provides the cake’s tender structure and a soft crumb.
- 1 tablespoon pumpkin pie spice: The aromatic blend that defines the cozy pumpkin cake flavor.
- 1 teaspoon baking soda: Ensures your cake rises beautifully and stays light.
- 1 cup unsalted butter, softened: Adds moisture and richness, enhancing the cake’s softness.
- 1 ¼ cups sugar: Sweetens the batter just right without overpowering the pumpkin spices.
- 1 large egg: Binds the ingredients together and adds a slight lift to the cake.
- 2 teaspoons pure vanilla extract: Brings depth and a sweet aroma to the overall flavor.
- 1 cup pure pumpkin puree: The star ingredient that lends moistness, earthy sweetness, and that unmistakable fall taste.
- Cream cheese frosting: The creamy, tangy topping that perfectly contrasts the spiced pumpkin base.
How to Make Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Cake Batter
Start by whisking together the flour, pumpkin pie spice, and baking soda in a bowl to ensure your spices and leavening agent are evenly distributed. In a separate large bowl, cream the softened unsalted butter with sugar until it’s light and fluffy—this step is what gives your cake that soft and tender crumb. Then, beat in the egg and vanilla extract until fully incorporated. Finally, slowly mix in the dry ingredients alternating with your pumpkin puree, combining everything gently to keep the batter airy yet smooth.
Step 2: Get Your Instant Pot Ready
Lightly grease a 7-inch cake pan that fits inside your Instant Pot. Pour the pumpkin cake batter into the pan, smoothing the top with a spatula. Add a cup of water to the Instant Pot’s inner pot and place a trivet inside. Carefully lower the cake pan onto the trivet, making sure it’s stable and above the water. Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 20 minutes. Once finished, allow a natural pressure release for 10 minutes before carefully removing the lid and taking out the cake pan to cool.
Step 3: Frosting Your Pumpkin Cake
While your cake is cooling, prepare the cream cheese frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable. Once the cake has completely cooled, generously frost the top with the luscious cream cheese frosting, spreading it evenly or with gentle swirls for that homemade look.
How to Serve Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of cinnamon or a handful of finely chopped pecans adds a lovely contrast in texture and enhances the cake’s rich autumn flavors. You can also drizzle a bit of caramel sauce for an extra indulgent touch that your friends and family will surely rave about.
Side Dishes
This pumpkin cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to complement its warm spices and soft texture. If you’re serving it at brunch, a cup of spiced apple cider or freshly brewed coffee elevates the experience into a memorable cozy treat.
Creative Ways to Present
Try serving individual slices with a garnish of candied ginger or edible flowers for an elegant presentation. You could also layer the cake in small jars with frosting and toasted nuts for a charming, portable dessert. The Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe lends itself well to creative plating, making it perfect for special gatherings and casual get-togethers alike.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin cake keeps wonderfully when stored in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting stays fresh and the cake maintains its moist, tender texture, so you can enjoy a slice whenever the pumpkin craving hits.
Freezing
If you want to save some for later, slice the cake and freeze individual pieces wrapped tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator for a perfectly fresh-tasting treat any time you want a sweet pumpkin indulgence.
Reheating
To bring refrigerated or thawed pumpkin cake back to that just-baked warmth, pop it in the microwave for about 15 to 20 seconds. This quick reheating melts the cream cheese frosting slightly and revives the flavors, making each bite as satisfying as the first.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Do I need a special pan for the Instant Pot pumpkin cake?
You’ll want to use a pan that fits comfortably inside your Instant Pot, like a 7-inch round cake pan or a springform pan. Just make sure it’s heat-safe and not so tall that it touches the lid.
Is pumpkin pie spice necessary?
While you can make your own mix or swap it out for cinnamon, nutmeg, and cloves, pumpkin pie spice provides the iconic warming blend that brings out the best in this cake. It’s definitely worth including if you want that classic flavor.
How do I know when the Instant Pot pumpkin cake is done?
After cooking and natural pressure release, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly cooked. If not, you can pressure cook for an additional 2-3 minutes and check again.
Can I make this cake vegan or gluten-free?
For a vegan version, substitute butter for coconut oil, use a flax egg instead of a chicken egg, and make or buy vegan cream cheese for the frosting. For gluten-free, swap the flour for a gluten-free all-purpose blend. Adjust baking times slightly and test for doneness as needed.
Final Thoughts
This Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe is a total game-changer when it comes to seasonal desserts. It’s simple enough for a weeknight treat but impressive enough to bring to your holiday gatherings. I hope you give it a try, because sometimes the best flavors come from surprisingly easy recipes that warm the heart and delight your taste buds.
Print
Instant Pot Pumpkin Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pumpkin Cake is a moist, flavorful dessert perfect for the fall season. Made with classic pumpkin pie spices and topped with creamy cream cheese frosting, it combines the convenience of pressure cooking with the comforting flavor of homemade pumpkin cake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup pure pumpkin puree
For Frosting
- Cream cheese frosting (amount as desired)
Instructions
- Prepare the Instant Pot: Place a trivet inside the Instant Pot and add 1 cup of water to the bottom of the pot to create steam for pressure cooking.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups of flour, 1 tablespoon pumpkin pie spice, and 1 teaspoon baking soda until well combined.
- Cream butter and sugar: In a separate large bowl, beat 1 cup softened unsalted butter and 1 ¼ cups sugar until light and fluffy using a hand mixer or stand mixer.
- Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until fully incorporated.
- Add pumpkin puree: Mix in 1 cup pure pumpkin puree to the wet mixture until evenly blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined, being careful not to overmix.
- Prepare the cake pan: Grease a 7-inch springform pan or any Instant Pot-compatible cake pan and pour the batter evenly into the pan.
- Cook the cake: Cover the top of the cake pan with aluminum foil to prevent moisture from dripping onto the cake. Lower the pan onto the trivet inside the Instant Pot.
- Pressure cook: Secure the lid on the Instant Pot, set to sealing, and cook on high pressure for 20 minutes.
- Release pressure and cool: Once cooking finishes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Remove the cake pan and let the cake cool completely before frosting.
- Frost the cake: Spread cream cheese frosting evenly over the cooled cake and serve.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for authentic flavor.
- Make sure the butter is softened to room temperature for easier mixing.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves if unavailable.
- If a springform pan is not available, use any heat-safe pan that fits inside your Instant Pot.
- Allow the cake to cool completely before applying frosting to prevent melting.
- Leftover cake can be stored in the refrigerator for up to 4 days.
