The most delicious Instant Pot pumpkin apple cake that’s moist and perfect for Fall. Great breakfast or dessert bread cooked right in your pressure cooker!
If you’re all about your Instant Pot and/or pressure cooker throughout the year (especially when it’s over 100 degrees and you aren’t about to turn the oven on), I have a great dessert for you! This moist Instant Pot pumpkin apple cake tastes so amazing! I think it is one of my favorite dessert Instant Pot recipes, and without the frosting you could really enjoy it for breakfast or brunch too! (affiliate links present)
It’s similar to my moist pumpkin bread recipe but slightly different because of the amount of batter and of course the addition of the apples. I made this two ways, in my Instant Pot you see here and in a loaf as well and I will say that this one came out more dense and much more moist than putting it in the oven!
This is basically what you will need to make this Instant Pot pumpkin apple cake:
- 6 cup bundt pan – fits in the 6qt. and 8qt pots
- Apple juice or apple cider is what I used and gave it a richer apple flavor
- 1 Large apple
- Baking soda
- Tub of vanilla frosting – optional, I melted about 1 c. and drizzled over the top
- If you’d rather make it in your oven the easy pumpkin apple bread recipe is here
I added chopped walnuts into my Instant Pot pumpkin apple cake too which gave it added flavor and texture. Either way would be great. I used 1/2 c. of diced apples which added to the moist texture, I think you could almost add 3/4 c. too if you wanted even more inside. I made sure to not overcook it because I wanted it really moist inside and it turned out absolutely perfect on high pressure for just 23 minutes.
If you’re looking for a great pressure cooker dessert or sweet bread you have got to try this recipe. This is enough to make about 2 6 cup bundt cakes so you’ll have plenty to share (or put the leftovers in mini loaf pans in your convection oven for 25 minutes at 350 and have it all done at the same time)…let me know what you think!
The most delicious Instant Pot pumpkin apple cake that's moist and perfect for Fall. Great breakfast or dessert bread cooked right in your pressure cooker!
- 1/2 can pumpkin 15 oz., about 1 cup
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 1/2 c sugar
- 2 eggs
- 1/2 c vegetable oil
- 1/4 c apple juice or apple cider
- 1/2 c apples peeled and diced
- 1/4 c walnuts crushed, optional
- 1/2 tsp pumpkin pie spice
- 1 c vanilla frosting optional
- 1 1/2 c flour
Combine baking soda and flour in one bowl, mix.
Add all other ingredients except the apples and walnuts.
Use a mixer on low to blend wet ingredients.
Slowly add in dry ingredients and mix on low to combine well until smooth.
Add diced apples and walnuts and mix with a spoon.
Spray the inside of your bundt pan with non stick spray and spoon in your mixture so your bundt pan is half - 3/4 full. (this batter will make 2 cakes in your bundt)
Put aluminum foil over the top of your bundt pan.
Put a trivet or small glass bowl upside down inside your Instant Pot or pressure cooker.
Pour 2 cups of water around trivet.
Create a sling with a rolled up piece of aluminum foil and put it under your bundt pan so you can grab the sides and lower it down on to the trivet inside your Instant Pot.
Put lid on and set to manual, pressure, high, for about 23 minutes if you like your cake really moist. Can increase time if you like it a bit drier, to maybe 26 min.
Do a natural release, carefully lift lid making sure excess water doesn't fall on to aluminum foil.
Lift bundt pan out of Instant Pot using aluminum foil sling "handles".
Remove aluminum foil on top.
Allow to cool a bit before flipping over to keep bundt in tact.
Serve! Can warm vanilla frosting and pour on top if desired.
The bundt pan you see here is just the perfect size. I have a 6 qt. Instant Pot and it fits perfectly. Just create a sling out of a piece of aluminum foil folded up like you would a bandana putting the foil diagonally and folding it into a long piece so it goes under your bundt pan and has about 1-2″ on either side so you can set it inside and pull it out helps.
It won’t get browned like it does in the oven but that is why it comes out so moist! Flip it over and melt a bit of vanilla frosting (out of a tub) on the top for the perfect taste.
If you love pumpkin everything like we do here are a few others we love:
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