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Chocolate Chip Pumpkin Bundt Cake

By Elisha Baba

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Updated on

Instant Pot Pumpkin Bundt Cake is a delectable dessert that perfectly blends fall flavors, without the long oven wait. This one-pot recipe offers a moist, flavorful cake infused with the rich taste of pumpkin and decadent chocolate chips for an indulgent and comforting dessert.

Pumpkin Bundt Cake Recipe

Ingredients:

  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 sticks 1 cup, salted butter, softened
  • 1-1/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 1 package 12 ounces chocolate chips

sticks of butter sugar egg and pumpkin

Directions:

1. First, you will make the batter. In a small mixing bowl, add flour, pumpkin pie spice, and baking soda. Mix well.

stirring bundt cake ingredients

2. Then in a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes) scraping down the bowl every minute or so.

3. Beat in egg and vanilla, then pumpkin puree.

4. Add half of the flour mixture and beat just until combined.

5. Then add the remaining flour and beat until combined.

6. Finally, fold in chocolate chips.

adding in the chocolate chips to the pumpkin bundt cake mixture
7. Next, you will want to grease two small bundt pans with nonstick cooking spray and pour the batter into the pans. 

putting the bundt cake mixture into bowls

8. Top with one piece of paper towel and one piece of foil.

covering with paper towels

9. Loosely wrap the foil and paper towel around the pan. covering bundt cake bowls with aluminum foil

10. Set the pan onto the instant pot rack. 

adding to Instant Pot

11. Place 1.5 cups of water into the instant pot and place the rack, with the cake, into the pot.

12. Finally, seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes.

13. When the cooking is complete, let the instant pot naturally release pressure for an additional 10 minutes after cooking.

14. Then release the pressure and open the instant pot. 

15. Carefully remove the pumpkin bundt cake. Discard the paper towel and foil, and then let set to cool completely before removing from the pan and serving. Topping with whipped cream is optional.

Pumpkin Chocolate Chip Cake

pumpkin chocolate chip cake
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Pumpkin Bundt Cake

This Instant Pot Pumpkin Bundt Cake with chocolate chips is something worth making. It’s pumpkin season and it only makes sense to make a dessert or cake this delicious for fall. 
Course Dessert
Cuisine American
Keyword Instant Pot Pumpkin Cake
Servings 6 people
Calories 1637kcal
Author Elisha Baba

Ingredients

  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 sticks 1 cup, salted butter, softened
  • 1-1/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 1 package 12 ounces chocolate chips

Instructions

  • In a small mixing bowl, add flour, pumpkin pie spice and baking soda. Mix well.
  • In a large mixing bowl, beat butter and sugar on medium high speed until light and fluffy (about 3-5 minutes) scraping down the bowl every minute or so.
  • Beat in egg and vanilla, then pumpkin puree.
  • Add half of the flour mixture and beat just until combined.
  • Add remaining and beat until combined.
  • Fold in chocolate chips.
  • Grease 2 small bundt pans with nonstick cooking spray and pour the batter into the pans.
  • Top with 1 piece of paper towel and 1 piece of foil.
  • Loosely wrap the foil and paper towel around the pan.
  • Set the pan onto the instant pot rack.
  • Place 1.5 cups of water into the instant pot and place the rack, with the cake, into the pot.
  • Seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes.
  • Let the instant pot naturally release pressure for an additional 10 minutes after cooking.
  • Release the pressure and open the pot.
  • Carefully remove the cake, discard the paper towel and foil and let set to cool completely before removing from the pan and serving.

Notes

My small bundt pans holds about 2 cups, 16.5 ounces, 1/2 liter or 1/2 quart.

12 thoughts on “Chocolate Chip Pumpkin Bundt Cake”

  1. These bars sound delicious, and the pumpkin makes them healthy too. I think they would travel well, they would probably be nice to send in packages to loved ones.

    Reply
  2. Okay. I am always looking for new things to put pumpkin in and these look amazing. Thank you for the idea. I am already writing the ingredients down for my shopping list!

    Reply
  3. Ohhhhhh no, my cake is raw. I went back and now read that it should go into two separate binder cakes not one! It all fit in one so I thought it was going to be ok. So sad, I’ll try it again. I’ll halve the recipe.

    Reply

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