Did you know you can “bake” a cake in the pressure cooker? A bundt cake version of my family’s favorite Pumpkin Chocolate Chip Bread. It’s moist, tender and loaded with the sweet, delicious flavors of fall.
Monday on Barbara Bakes I posted a Pumpkin Chocolate Chip Bundt Cake recipe. The recipe makes one full size bundt or two half size bundts. What I didn’t mention in that post was that I cooked one of the half sized bundts in the pressure cooker. The cake on top was baked in the oven and the cake on the bottom was “baked” in the pressure cooker.
Making Pumpkin Chocolate Chip Bundt Cake in an Instant Pot
The cake baked in the pressure cooker had the same great, tender, moist, spicy pumpkin flavor as the cake baked in the oven, maybe even just a little more moist. The cake baked in the pressure cooker didn’t brown as nicely as it would in the oven, and it didn’t rise quite as much, but I was impressed with just how wonderfully the cake baked in the pressure cooker.
You don’t save a lot of time baking it in the pressure cooker, but in the summer when you don’t want to heat up your house by using your oven, or if you don’t have an oven available, try it. I think you’ll be pleasantly surprised.
Use an instant-read thermometer to verify your bundt cake is at least 140°F after cooking.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, soften
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.
- Add the dry ingredients mixing until just combined. Stir in chocolate chips.
- Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil
- Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.*
- Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.
Pumpkin PIe Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
*You can use an internal thermometer to see if the cake is cooked through. You want it to be about 200°.
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Amount Per Serving: Calories: 392Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 288mgCarbohydrates: 56gFiber: 3gSugar: 35gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
If you’re a baker as well, I’ve got lots of terrific bundt cake recipes on Barbara Bakes. So you might want to order two.