Instant Pot Pumpkin Apple Cake
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!
Prep Time15 mins
Cook Time28 mins
Total Time38 mins
- 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 all purpose flour (make sure you spoon flour into your measuring cup, not scoop flour up)
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 28 minutes.
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.
Serving: 8oz | Calories: 257kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 41mg | Sugar: 28g | Vitamin A: 0.6% | Vitamin C: 0.2% | Calcium: 0.7% | Iron: 4%