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Home / Recipes / Desserts / Instant Pot Pumpkin Bundt Cake w/Butterscotch

Instant Pot Pumpkin Bundt Cake w/Butterscotch

October 28, 2018 By Jill Selkowitz / 1 Comment Updated December 6, 2022 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Pumpkin Bundt Cake w/Butterscotch is light airy and fluffy recipe. Turn a box cake into a homemade and festive holiday bundt cake using any Instant Pot, Ninja Foodi or any brand Pressure Cooker.

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Instant Pot Pumpkin Bundt Cake w/Butterscotch is light airy and fluffy recipe.

Your guests will be floored to learn that you started with a boxed cake mix and “baked” a bundt cake in your Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker.

With my tricks and tips, you can turn an ordinary box of cake mix into a homemade and festive holiday bundt cake.

You won’t find a better cake from any professional bakery.

 

Cast of Ingredients for Instant Pot Pumpkin Butterscotch Bundt Cake

Cast of Ingredients for Instant Pot Pumpkin Butterscotch Bundt Cake

Whether you serve this Instant Pot Pumpkin Bundt Cake as a layer cake, bundt or angel food style, you are going to love the home baked taste and texture.

The Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker give cakes an incredible texture, moistness and flavor.

A dollop of Homemade Butterscotch Whipped Cream truly adds a whole other layer of decadence to this cake.

Instant Pot Pumpkin Bundt Cake w/Butterscotch is a great alternative to pumpkin pie for the Thanksgiving and Christmas dessert. For a breakfast holiday treat, try my Pressure Cooker Buttermilk Sugar Pie Pumpkin Bread.

Jump to Section

  • Recommended Ingredients for Instant Pot Pumpkin Bundt Cake.
  • How to Make Instant Pot Pumpkin Bundt Cake w/Butterscotch.
  • Oven Baking versus Pressure Cooker Instant Pot Baking
  • Should I Cover Instant Pot Pumpkin Bundt Cake?
  • Tips and Tricks for Instant Pot Pumpkin Bundt Cake w/Butterscotch.
  • Instant Pot Pumpkin Bundt Cake w/Butterscotch

Recommended Ingredients for Instant Pot Pumpkin Bundt Cake.

  • Duncan Hines Yellow Cake Mix
  • Pudding Mix

 

Mix up the Bundt Cake Batter in Food Processor

Mix up the Bundt Cake Batter in Food Processor

A food processor is the quickest way to mix up the batter.

How to Make Instant Pot Pumpkin Bundt Cake w/Butterscotch.

  • Melted butter is mixed with all ingredients.
  • Canned pumpkin puree or fresh Instant Pot Pumpkin Puree can be used.
  • Chopped pecans are mixed into the batter.
  • The batter is added to a tall angel food pan, which fits a 6 quart Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker or larger.

 

Pulse in Chopped Pecans

Pulse in Chopped Pecans

Pecans are totally optional.

Using the food processor on pulse will gently fold in the nuts.

Instant Pot Pumpkin Bundt Cake is so good and no matter how I mixed up the batter, or what pan I used to cook it in, it was light and fluffy every time!

 

Mixing Pumpkin Cake Batter with Electric Mixer

Mixing Pumpkin Cake Batter with Electric Mixer

If you don’t have a food processor, a hand held electric mixer is recommended as it does a great job of mixing up cake batter.

It is also pretty terrific for shredding chicken! Check out my Instant Pot Bang Bang Chicken recipe.

 

Grease Angel Food Cake Pan

Grease Angel Food Cake Pan

Using the angel food pan will yield a very tall, fully size cake.

For making two smaller cakes, try this 6 cup bundt cake pan.

Oven Baking versus Pressure Cooker Instant Pot Baking

I experimented with this cake recipe and with my super delicious Choco-Spice Layer Cake w/Mocha Buttercream Frosting recipe and found the results to be the same.

A slight modification is needed for converting an over recipe to a pressure cooker recipe.

In my Choco-Spice Cake Layer Cake recipe I show the cakes from cooking in the oven versus the Instant Pot using the pressure function and the difference was minimal, but, I felt one of them was the clear winner.

 

Water, Trivet and Cake Pan in Cooking Pot

Water, Trivet and Cake Pan in Cooking Pot

Should I Cover Instant Pot Pumpkin Bundt Cake?

  • It depends on the type of cake and the texture desired.
  • Cheesecakes should always be covered, as it helps to get a denser texture.
  • Quick breads and lighter cakes, like angel food, or bundt cakes will be lighter and fluffier if they are not covered. They will also have a better rise.
  • When cakes are cooked in a sealed baking pan, they are more moist, a bit denser and not as fluffy. For my Choco-Spice Cake, which is a layer cake, I chose not to cover the cake and the texture was perfect.

For my Instant Pot Pumpkin Butterscotch Layer Cake w/Cream Cheese Frosting, I used this stainless steel stackable insert pan set. This method produces a wedding style cake texture. This set is great for doing two cheesecakes at once.

 

Fluffy and Tall Cake, Fresh from Instant Pot

Fluffy and Tall Cake, Fresh from Instant Pot

The above cake was made without nuts.

 

Instant Pot Pumpkin Cake on Cooling Rack

Instant Pot Pumpkin Cake on Cooling Rack

Tips and Tricks for Instant Pot Pumpkin Bundt Cake w/Butterscotch.

  1. Use a Glass (Liquid) Measuring Cups to melt the butter, so that it is easy to pour. Butter should not be 100% melted and it is fine to see a small amount of soft, unmelted butter.
  2. Eggs should be room temperature.
  3. Because some people have nut allergies or don’t like nuts, rather than adding them into the batter, they can be served on top of the whipping cream on individual servings. If everyone wants nuts, then fold the chopped pecans into the batter after mixing until smooth.
  4. Cool the cake on a baking rack, so the bottom (which becomes the top) doesn’t become soggy and the top (which becomes the bottom), will flatten.

 

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Instant Pot Pumpkin Bundt Cake w/Butterscotch

This Instant Pot Pumpkin Bundt Cake w/Butterscotch is great just as it is.

But, go a head and whip up a batch of my super easy Homemade Butterscotch Whipped Cream and add a dollop to the plate.

More Fall Holiday Recipes you will Love!

  • Pressure Cooker Halloween Spider Web Cheesecake
  • Pressure Cooker Holiday Spice Peppernuts Cheesecake
  • Simple Dulce de Leche Recipe {Pressure or Slow Cooker}
  • Pressure Cooker Pumpkin Muffin Cheesecake Bites
  • Instant Pot Sweet Potato Casserole
  • Pressure Cooker Peppermint Milkshake Cheesecake

Kitchen Equipment and Essentials

  • Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker
  • di Oro Living Silicone Spatulas Set
  • LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
  • Porcelain & Bamboo Salt Box with Spoon
  • Stainless Steel Tall/Short Trivet & Egg Cooker Set
  • Cuisinart Electric Hand Mixer
  • Angel Food Cake Pan
  • Butterscotch Whipped Cream

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Pumpkin Butterscotch Cake w/Butterscotch Whipped Cream

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: All types, American, Chanukkah, Christmas, Halloween, Holiday, Thanksgiving
Prep Time: 13 minutes
Cook Time: 35 minutes
Pressure Release: 5 minutes
Total Time: 48 minutes
Servings: 10 servings
Calories: 350kcal
Author: Jill Selkowitz

Ingredients

  • 1/4 cup Butter melted
  • 1 box Duncan Hines Yellow Cake Mix
  • 1 cup Pure Pumpkin Puree
  • 5 large Eggs
  • 1/4 cup Whole Milk
  • 3.4 ounce Instant Butterscotch Pudding Mix (one box)
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Pure Vanilla Extract
  • 1.5 teaspoon Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1/2 cup Whole Pecans chopped (optional)
  • Homemade Butterscotch Whipped Cream for topping
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Stainless Steel Trivet Set
Angel Food Cake Pan

Instructions

  • Place butter in measuring cup and microwave for 20 seconds, or until almost completely melted.
  • Into food processor, add melted butter, cake mix, pudding mix, pumpkin puree, eggs, milk, pumpkin pie spice, vanilla extract and salt.  Process until smooth (2 minutes), stopping twice to scrape sides.
  • Add chopped pecans and pulse for one second, three times, to combine the nuts in the batter.
  • Grease cake pan with butter and carefully pour in batter.
  • Add 1.5 cups water to cooking pot and place a short legged trivet. Place cake pan onto trivet.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high) for 35 minutes.
  • When beep sounds, wait 10 minutes and the release the rest of the pressure.
  • Remove cake from pressure cooker and invert cake from pan onto cooling rack. Allow cake to cool completely.
  • Slice cake and serve with a dollop of Homemade Butterscotch Whipped Cream.

Notes

  1. Use a Glass (Liquid) Measuring Cups to melt the butter, so that it is easy to pour.
  2. Butter should not be 100% melted and it is fine to see a small amount of soft, unmelted butter.
  3. Eggs should be room temperature.
  4. Batter should be mixed until there are no lumps, whether it be 2 minutes or 5 minutes.
  5. Because some people have nut allergies or don't like nuts, rather than adding them into the batter, they can be served on top of the whipping cream on individual servings.
  6. Grease the cake pan well.
  7. Cool the cake on a baking rack, so the bottom (which becomes the top) doesn't become soggy and the top (which becomes the bottom), will flatten.

Nutrition

Nutrition Facts
Instant Pot Pumpkin Bundt Cake w/Butterscotch
Amount Per Serving
Calories 350 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 105mg35%
Sodium 515mg22%
Potassium 198mg6%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 24g27%
Protein 6g12%
Vitamin A 4105IU82%
Vitamin C 1.2mg1%
Calcium 165mg17%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pumpkin Butterscotch Bundt Cake in Instant Pot!

Instant Pot Pumpkin Bundt Cake wButterscotch

Instant Pot Pumpkin Bundt Cake wButterscotch

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October 28, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Kathleen says

    February 19, 2020 at 8:17 am

    Hi I couldn’t find a time to make this cake in the instant pot?

    Reply

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