Instant Pot Pumpkin Bundt Cake w/Butterscotch

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 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.

 

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.

Recommended Ingredients for Instant Pot Pumpkin Bundt Cake.

• Duncan Hines Yellow Cake Mix
• Pudding Mix

 

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.

 

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!

 

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.

 

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.

 

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.

 

The above cake was made without nuts.

 

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.

 

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

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Here is the handy printable recipe:

PIN this Pumpkin Butterscotch Bundt Cake in Instant Pot!