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
Scale
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.
