Instant Pot Recipe: Pumpkin Spiced Bundt Cake

by | Updated: September 24th, 2018

While most cakes are considered acceptable desserts, there’s a recently trending ring-shaped confection that’s making its way back onto the sweets table. If you haven’t heard, the Bundt cake is back in business!

But this isn’t just any Bundt cake recipe. We introduce this delicious treat in conjunction with another new trend: the Instant Pot. This multi-purpose cooker is a steamer, yogurt maker, sauté pan, rice cooker and pressure cooker all in one. And now… it bakes—just in time for fall. Enjoy this pumpkin spiced Bundt cake with a fall-inspired chai tea latte.

Homemade Pumpkin Spiced Bundt Cake |

1-1/2 cups white whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1-1/4 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. Vitacost Organic Coconut Oil
1/4 cup unsweetened applesauce
1 large egg, room temperature
1/2 cup coconut sugar
1/2 cup maple syrup
1/2 tsp. vanilla extract
3/4 cup pumpkin puree
1/4 cup plain or Greek yogurt


  1. Spray 6-cup Bundt pan, or a regular 6-in. round pan, with non-stick spray. Set aside. Add 1-1/2 cups water to the inner pot of the Instant Pot and place a trivet on top.
  2. In bowl, whisk whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Set aside.
  3. Using either a hand mixer or the paddle attachment from a stand mixer, beat coconut oil, applesauce, egg, coconut sugar and maple syrup until combined.
  4. Mix in vanilla extract, pumpkin puree and yogurt. Combine dry and wet ingredients. Note: Do not over-mix batter.
  5. Transfer batter to prepared pan. Cover with aluminum foil.
  6. Close lid and set valve to “sealing.” Press the manual button and cook on high pressure for 27 minutes. Let pressure release naturally for 10 minutes and then release remaining pressure manually.
  7. Open lid and use sling to carefully remove pan. Cool for 5 minutes. On flat surface, flip pan to remove cake. Transfer cake on to wire rack to cool completely before slicing.
  8. Sprinkle powdered sugar on top (optional) and enjoy!

Manali’s tip: Before step 6, make a foil sling to wrap around the pan so it’s easier to remove from Instant Pot when finished. To make sling, fold a 2-ft. sheet of aluminum foil times length-wise two times. Wrap sling around pan and lift cake pan using sling. Carefully place it down in the Instant Pot, over the trivet.

Hey! Here’s another one for your Instant Pot recipe Rolodex. Try our easy vegan Instant Pot asparagus-lemon soup!