Get ready to revolutionize your dessert game with the most incredible Instant Pot Pumpkin Cake you've ever tasted! Imagine a dessert that's incredibly moist, bursting with warm autumn spices, and takes less than 15 minutes to prepare. This isn't just another cake recipe - it's a game-changing, stress-free dessert that will make you look like a baking genius without spending hours in the kitchen. Whether you're a pumpkin spice lover or just craving a foolproof dessert that'll impress your friends and family, this Instant Pot Pumpkin Cake is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Prepare the Instant Pot by lightly greasing a 7-inch springform pan or cake pan that fits inside the pot. Cut a piece of parchment paper to line the bottom of the pan.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps prevent lumps and evenly distributes the leavening agents.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside the pot and carefully lower the cake pan onto the trivet.
- Close the Instant Pot lid, set the valve to sealing, and select the "Pressure Cook" or "Manual" setting. Cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick release of any remaining pressure.
- Carefully remove the cake pan using the trivet handles or tongs. Let the cake cool in the pan for 10-15 minutes before removing the springform sides.
- Transfer the cake to a wire rack and allow to cool completely. Optional: dust with powdered sugar or top with cream cheese frosting before serving.
- Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh, high-quality pumpkin puree for the best flavor - avoid watery canned pumpkin.
- Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Check your baking powder and baking soda are fresh for optimal rise and texture.
- Use a springform pan or cake pan that fits comfortably inside your Instant Pot.
- Always use the parchment paper lining to prevent sticking and easy cake removal.
- Let the cake cool completely before frosting or serving to maintain its perfect texture.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Experiment with spice variations like adding a pinch of ground ginger or cloves for more depth.
- Store leftovers in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
