Pressure Cooker Pumpkin Chocolate Chip Bundt Cake
Did you know you can “bake” a cake in the pressure cooker? A bundt cake version of my family’s favorite Pumpkin Chocolate Chip Bread. It’s moist, tender and loaded with the sweet, delicious flavors of fall.
Monday on Barbara Bakes I posted a Pumpkin Chocolate Chip Bundt Cake recipe. The recipe makes one full size bundt or two half size bundts
. What I didn’t mention in that post was that I cooked one of the half sized bundts in the pressure cooker. The cake on top was baked in the oven and the cake on the bottom was “baked” in the pressure cooker.
Making Pumpkin Chocolate Chip Bundt Cake in an Instant Pot
The cake baked in the pressure cooker had the same great, tender, moist, spicy pumpkin flavor as the cake baked in the oven, maybe even just a little more moist. The cake baked in the pressure cooker didn’t brown as nicely as it would in the oven, and it didn’t rise quite as much, but I was impressed with just how wonderfully the cake baked in the pressure cooker.
You don’t save a lot of time baking it in the pressure cooker, but in the summer when you don’t want to heat up your house by using your oven, or if you don’t have an oven available, try it. I think you’ll be pleasantly surprised.
Use an instant-read thermometer to verify your bundt cake is at least 200°F after cooking.
Pressure Cooker Pumpkin Chocolate Chip Bundt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, soften
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
Instructions
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.
- Add the dry ingredients mixing until just combined. Stir in chocolate chips.
- Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil
- Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
- Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.*
- Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.
Notes
Pumpkin PIe Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
*You can use an internal thermometer to see if the cake is cooked through. You want it to be about 200°. If the cake needs more time, cook it for another 5 minutes with an additional 10 minute natural pressure release.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 288mgCarbohydrates: 56gFiber: 3gSugar: 35gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Pressure Cooker Pumpkin Chocolate Chip Bundt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, soften
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
Instructions
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.
- Add the dry ingredients mixing until just combined. Stir in chocolate chips.
- Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil
- Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
- Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.*
- Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.
Notes
Pumpkin PIe Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
*You can use an internal thermometer to see if the cake is cooked through. You want it to be about 200°. If the cake needs more time, cook it for another 5 minutes with an additional 10 minute natural pressure release.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 288mgCarbohydrates: 56gFiber: 3gSugar: 35gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
If you’re a baker as well, I’ve got lots of terrific bundt cake recipes on Barbara Bakes. So you might want to order two.
Hi Barbara,
I made this bundt cake this afternoon. I was really disappointed with this recipe 😢. As per other reviews, mine wasn’t finished after 35 minutes on high pressure with a 10 minute NR and only 177 degrees reading so I put it back in for 7 more minutes but no NR—NOT DONE; back in for 7 more minutes with 5 minutes NR—NOT DONE; back in for 10 more minutes with no NR. FINALLY it reached 202 degrees.
Haven’t tasted it yet, so if it is good, I will make again with the above adjustments. Do you think if I make it again I should do a one-time of 59 minutes with no NR?
I know there were others who said there’s wasn’t done either. Maybe your IP is a newer model??
Thank you.
Susan
Sorry you had trouble – I’ve updated the recipe with additional information. How you measure ingredients, your altitude, and humidity are all factors when determining cook times for “baking” in the pressure cooker. Some people do prefer baking in the oven and don’t think twice about leaving the cake in the oven for a bit longer if it isn’t done. It is a little more frustrating in the pressure cooker because you can’t see inside.
Good morning Barbara,
I’m making this today but need to know, do you use the trivet that comes with the IP or do you use the higher trivet for P-I-P recipes?
Thank you for any help you can give me.
I love all your recipes!!
Susan
Thanks Susan!! You’ll need to use the low trivet, I don’t think the pan will fit with the taller trivet. Enjoy!
Hi Barbara,
It’s Susan, again. Thank you for your response; I appreciate it. I made it before I checked to see if you replied and I did use the trivet that came with my IP.
I left a review above about the problems I had with this. Maybe I should just bake it in my oven next time?
Thanks again.
Susan
For two days my friend has been saying she wanted the recipe for this because I shared it with her when I made it before. I remembered to send it to her today and she said “it is always better when someone else makes it”. So I am making it for her now, and of course will have to make one for myself. Thanks again for posting this. FIVE STARS. I do 35 minutes and 10 minute NR and it comes out perfect. I am at Sea Level for anyone reading the comments.
How fun that your friend loves it that much. Thanks so much for sharing your timing and rating Werra!
Yup. Why, oh why did I not read the comments? Or why hasn’t the recipe been updated when so many people have reported the same problem with the cook time. Sigh.
Did you use an instant read thermometer to see if it was done? It gets great reviews as well. What type of pan did you use? Did you make any changes?
Saw this recipe posted today and HAD to try it. Got nervous because of all the comments of it needing more time. Did it for 35 minutes and 10 minute release. It came out WONDERFUL. Thank you for a great recipe. I never made Pumpkin Bread before.
Thanks Werra – so glad it was a hit! Once you make pumpkin bread, you’re going to want to make it again and again.
You must have had your crystal ball. I mean I had a half a can of Pumpkin left so I HAD to make another loaf. This was a huge hit with those I shared it with. Today I went ahead and made some cream cheese frosting and I just finished putting that on.
Sounds like a great addition!
I tried tonight, first pumpkin chocolate chip in my Nova Plus. 6” Spring form Bundt Cake Pan. I know I have a lower wattage IP and Elevation is a factor @ 3200’. Taking that into consideration I cooked for 36 minutes and NR for 10. Wouldn’t change a thing, this is a keeper first try!! TY! It was so good we forgot the picture…😪
Great! Glad it was a hit – thanks Jeff!
I followed directions exactly in the bundt pan and it most definitely was not done. Pretty disappointed. Wish I would have read the comments first.
Hi Michelle – if the cake isn’t done, then just pressure cook it longer. You want the internal temperature to be 200°
If I want to do a full size bundt in the oven what tempand how long please?
Hi Chris – I would cook a full size bundt cake in the oven at 350 degrees F for about 60 minutes. If you have an instant read thermometer you want the middle of the cake to be 200 degrees or until it starts to pull away from the sides and bounces back when lightly pressed. Enjoy!
Mine was under cooked.
I wish you would update the recipe to reflect it needs 30 mins cooking time and to only fill it 2/3 full.
Hi! I haven’t received my bundt pan yet, so I made this in my springform. After cooking, it definitely wasn’t done, so I cooked an additional 10 minutes with another 10 minute NPR and while I think it’s pretty much done now, I think it could have used a few more minutes. It smells wonderful! (I have an 8qt Instant Pot Duo)
Thanks for sharing Lauren – definitely needs extra time if you’re not using a bundt pan.
I made this and it, too, was undercooked. I was surprised it only needed 5 minutes in a 350 oven to be done! I am guessing I should add 2-3 minutes to my instant pot cook time.
Hi Katie – an additional 2 to 3 minutes next time sounds right to me. Sounds like there will be a next time 🙂
Dear Barbara – Thank you so much for posting cake recipes!! I am very interested in cake or quick bread type recipes and there are hardly any out there. I would love to be able to convert baked cake recipes to pressure cooked. Is there a rule of thumb you follow to figure out the pressure time and type of release? Temp in the pressure cooker is under 250 deg and most over temps are 350 or above. It would seem pressure-baked cakes should take longer. Thank you so much for helping me – I am a new owner of an Instant Pot.
I have mini bundt pans. Would I use three for the recipe and how long would I cook them? Thank you.
Hi Ally – I haven’t tried it in the mini bundts pans, but my guess is the cook time would be about 10 minutes. Don’t fill the pans more than 2/3’s full. Let me know how it goes.
I made this in an Instant Pot using canned pumpkin and the cake was undercooked. I didn’t realize it until it was cool enough to cut, so I stored it in the fridge and am finishing each piece in the microwave before serving. Next time I’ll add a little more sugar and more pumpkin pie spice and maybe 5 more minutes. Thanks for the recipe, this was the first dessert I made in the IP.
Hi Janice – sorry it was under cooked. So smart of you to finish individual pieces in the microwave instead of getting discouraged and wasting it. Definitely change it up how you like it. If you have an instant read thermometer, the internal temperature should be at least 200°F.
Finally got an InstantPot and looking to see what I can do with. Apparently I can make cake with 2 great cool/cold weather ingredients, pumpkin and chocolate. Before I go about this endeavor though I have two novice questions:
1 cup pumpkin puree, so 8oz or about half a can of the store bought pumpkin (if the store bought can is 15 or 16oz) Correct?
Butter, is that salted or unsalted??? I know next to nothing about cooking but I have seen enough cooking shows to know it can make a difference.
Hi Guy with questions 🙂 Yes, about half a 15 ounce can and salted butter. Have fun with your new Instant Pot!
I’ve made this twice now. It is really good! Only minor complaint is that it turns into more of a TUBE instead of having a flat-ish side like most bundts do.
No stand mixer or mixer at all for me. I let butter set out til it was soft, cut it up and just sprinkled enough sugar to cover the butter and mashed it with a fork. Once it was combined, sprinkled more and just kept repeating that until it was all fluffy.
First time I used “light butter” wasn’t paying attn at grocery store. And on top of that I forgot the choc. chips and then kind of folded them into the batter while it was already in the pan. Still great though!
Second time I made it everything as per directions (no forgetting) and gave to my friend’s family they was shocked that it was made in a pressure cooker.
I will keep this recipe handy.
It’s awesome, and so are you for creating it!
I baked it for tth time required on my instant pot, but it came out too uncooked. Finished it in the oven. Any ideas why that happened? It came to pressure, let it NPR. HHo??any minutes would you suggest I extend the time? I used my own pumpkin puree. Maybe it was too wet?
Hi Deborah – I saw your cake on FB – it looks delicious. I think your homemade pumpkin puree probably did have more water in it than the canned. The best way to check and see if the cake is done is with an instant read thermometer. It should be 210°F in the center. Depending on how close to that you are, will determine how much longer you’ll need to cook it. 🙂
Hello!
I have just recently discovered the joys of pressure cooking 🙂 This cake looks delicious, but I have a few questions.
I don’t have a half sized bundt pan. However, I do have a 12 qt non-electric pressure cooker. Do you think I would be able to a full sized cake in there? If so, would I double the baking time?
Thank you!
J Walker
Hi Jenn – if the pan fits, you should be able to double the recipe and do a full size cake. I haven’t tried it but I don’t think it will take double the time. It’d start with 40 minutes. Let me know if you try it. Glad you’re having fun!
Barbara, if I wanted to make this recipe in 2 mini loaf-pans (roughly 6″ x 3.5″ each) how long would I process them?
And would this amount of baking time be appropriate for dividing most mini-bundt pan recipes in half?
Many thanks!
Hi Melissa – I haven’t tried mini loaf pans in the pressure cooker yet, but it’s a fun idea. I would guess your cook time will be 20 minutes. Let me know how it goes.
Thanks Barbara! I’ll give it a try and report back here!
Hi Barbara
I’m rather new to pressure cooking. I made your cheesecake the other day and it was awesome! I ordered the small bundt pan and am anxious to give it a try in the pressure cooker. I see you have a pumpkin recipe specifically for the pressure cooker. I went to your other link for Barbara’s cakes and saw some yummy looking recipes for the small bundt cake. Can I use these for the pressure cooker and just cook them the same amount of time as your pumpkin one? thanks so much. Love your recipes. thanks so much for sharing them with us
Pam
Thanks Pam – glad you loved the cheesecake and my recipes! If it’s a cake that’s dense and moist you can probably cut it in half and make it in the pressure cooker using the same time. 🙂
Hi Barbara! Thanks for the recipe. Do you think the cooking time can also be applied to box cake recipes, such as plain chocolate or plain yellow? I am excited to try!
Btw, I have the Cuisinart 6 qt. electric pressure cooker. 🙂
Hi Mel – it’s a pretty dense cake, more pound cake like in texture. I would think a box cake would take less time unless of course you were adding pumpkin to the mix.
Would it be possible to substitute mashed banana for the pumpkin in this recipe? If so, any changes to the recipe?
Hi Ann – you could probably do it, but I’m wondering if it would make the recipe too sweet. You could reduce the sugar, but sometimes the sugar also provides structure, so I can’t guarantee it would work well.
OK, thank you. The sugar is what I was concerned about.
UPDATE: I made the cake with bananas and it came out perfect. Here is what I did. I used 3/4 cup mashed bananas with 1/2 tsp. lemon juice mixed in. I used only the cinnamon and no other spices. I used 1/2 chopped walnuts instead of the chocolate chips. I baked it exactly the way you said, except I did a 15 minute natural release. The cake was cooked perfectly done and it is not too sweet. I hope you don’t mind that I tinkered with your recipe, but you inspired me!
Thanks for the update Ann. I’ll have to give it a try.
If I leave out the chocolate chips and put in nuts, do I have to change anything else? Butter or liquid? Thank you.
Hi Ann – no, you shouldn’t have to make any other changes.
Thank you. I order the Bundt pan and it came yesterday so I want to try this recipe.
Just wanted you to know the pumpkin cake came out great! It’s very much like a pumpkin nut bread that I make. Love the size since there are just two of us. Thank you for all the great recipes.
That’s great news! So fun to help you break in your new pan. 🙂
Could you leave the chocolate chips out and substitute nuts? Thanks.
What size and brand bundt pan do you use? Would you please share the link with me?
Hi Tara – there’s a link to the bundt pan I use at the bottom of the post. Thanks!
Thanks, I just wanted to make sure that wasn’t just an ad. 🙂
Hi:
I am trying this recipe as I write this. My problem was I didn’t cover the pan with foil and after 25 min. the cake wasn’t done so I put it back for another 5 minutes. Hope it works.
This cake looks awesome. I have made and apple cake in my pressure cooker and it was so moist. It took quiet a while to cook, because the middle would not get done. I had pressured it in the Nordic 7-inch springform pan. I have seen other recipes that use the Bundt pan to pressure cakes in and I figure they cook a lot better in that type of pan, since the middle would not be so thick.
I am having a hard time finding a Bundt pan that will fit into my pressure cooker. I have a 6 qt. Power Pressure XL and an 8 qt. Elite pressure cooker. I have a Bundt pan that has a lip on it (just enough that it sits on the top) and it won’t slide down into my 8 qt. Elite. I am having a hard time finding one that doesn’t have that lip. Is the Bundt pan that is on your website, one that will fit?
I love your website. I have found several pressure cooker recipes off your website that I love and seeing how you do yours, I have been able to rework some of my own favorite recipes into pressure cooker ones. Thanks so much for all your tips. They have helped me tremendously learn to use my pressure cooker almost every day. I work long hours, so it helps me fix dinner quickly. Thank you so much and Have a Blessed Day.
Thanks so much Virgie! I’m so glad you’re enjoying my site and my recipes. Yes, a bundt pan works better because it can cook from the inside out too. The bundt pan linked to at the bottom of the post should fit just fine in both of your pressure cookers.
did you cover the bundt pan with foil?
did you use an electric pressure cooker?
would 1 cup water be okay to sub for the pumpkin puree?
Hi Sharon – yes, I did cover the bundt pan with foil and I used an electric pressure cooker. No you can’t substitute water for the pumpkin puree. It’s a critical ingredient. You could try applesauce or sour cream, although I haven’t tried it.
thank you so much for answering my question. have made one cake in my electric pressure cooker.
so-so results. I did use a box cake mix with pudding in the mix. I did cover pan with foil and baked at 30 minutes. cake wasn’t completely done in the middle. I also stacked pans. BUT….I don’t like to fail…so I will try again. when I do, I will let you know. love your website..and love cooking with my Cuisinart electric pressure cooker.
Thanks Sharon! The bundt shape helps so the cake cooks from the center out too. Have fun!
Barbara, I would love to try other bundt cake or bread recipes. Can you include some more?
Will this pan fit in the instant pot?
Hi Shara – Yes it will. In fact, I believe I cooked the cake in the Instant Pot.
Thanks. I’m testing it now with a gluten free version.
Shara, I wonder if you tested a gluten free version. Would you mind sharing recipe if you did? Thanks!
I only have a 4 qt cooker. Do you have any suggestions or thoughts on how to modify the type of bake ware for this recipe, so I can prepare it. Do you think a small loaf pan might work?
Thanks,
Patty
You could try cooking it in custard cups and stacking them like I did when making flan https://www.pressurecookingtoday.com/2013/09/quick-and-easy-hazelnut-flan-in-the-pressure-cooker/
Just wanted to clarify – I have the Instant Pot electric pressure cooker. Would I buy the 6 cup bundt pan to fit inside of that? I love this idea – power and heat saving way to make a cake – both wins!
Hi Kimberly – yes, the 6 cup bundt pan fits perfectly in the Instant Pot. Have fun!
Great idea! I just got the Instant Pot 7 in 1 that has a stainless insert and, unfortunately, my standard bundt pan (with a lip) is too big. Now on hunt for smaller pan.
Do you have any suggestions for what might work in place of a metal trivet when using an electric pressure cooker that has the non-stick finish? I am worried that a metal one might scratch the finish.
My Cuisinart has a non stick finish and came with a metal trivet. I wouldn’t worry too much about a trivet scratching it as long as it fits inside without scratching the sides. I did scratch up my non stick pot, but it was by using a new immersion blender in the pot.
WOW! Would never thought to bake a cake in the pressure cooker! Thanks for inspirations and recipes!
What an interesting idea! I’ve seen lots of things baked in a slow cooker-something I’ve never tried either…..I never thought of using a pressure cooker to bake a cake. Aside from your cake not being as brown as the one in the back, it looks just like it came right out of the oven. Amazing.
I learned something new today-thank you Barbara! 🙂
Thanks Carol! Let me know if you decide to give it a try.