Walking through Kroger today, I spied a whole wall of Instapot accessories. I’ve never seen cake pans for the Instapot before. I quickly looked up some recipes and decided I had to have the tiny bundt pan.

The first recipe I decided to try was this Pumpkin Bundt Cake.

I adapted the recipe some with my grandmother’s pumpkin bread in mind.

Instapot Pumpkin Bundt Cake

Ingredients

• 1 box yellow cake mix
• 1 can pumpkin
• 2 Tablespoons maple syrup
• 1/4 c chopped black walnuts
• 1 teaspoon cinnamon

Instructions

1. Mix all ingredients.
2. Spray the pan with non stick spray and add the batter. Spread it evenly in the pan.
3. Put the trivet in the bottom of the Instapot and pour in 1.5 cups of water.
4. Set the bundt pan on the trivet and lock the lid in place.
5. Set the Instapot to normal for 35 minutes.
6. After 35 minutes, let the pressure release naturally for 5 minutes then manually release the rest.
7. Remove to a cooling rack for 15 minutes then turn out onto a plate. I had to trim my bottom so it would lay flat.
8. Sprinkle the cake with powdered sugar.

I also found a recipe for a Reese’s Bundt Cake. Definitely trying that next!

What’s your favorite Instapot dessert recipe?