Instant Pot Pumpkin Chocolate Chip Cake

Instant Pot Pumpkin Chocolate Chip Cake

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Come celebrate the cooler weather and the changing leaves with this delicious Instant Pot Pumpkin Chocolate Chip Cake. This Instant Pot cake is perfect for a holiday party or just because you love everything pumpkin.

Instant Pot Pumpkin Chocolate Chip Cake

I love fall.  I love Pumpkin Spice.  I am one of those annoying people that pulls out their fall decorations on September 1st and starts baking every pumpkin recipe in site.  And I love every minute of it.  Now that fall is here, if you are searching for recipes using pumpkin puree, you’ll LOVE our pumpkin chocolate chip cake.  This is filled with all of your favorite fall spices and delicious chocolate chips.  It doesn’t get better then that.  This recipe is made easy using an Instant Pot.  If you don’t have one yet, I highly recommend getting one because there are so many amazing recipes made easier using an Instant Pot.  This Instant Pot Pumpkin Chocolate chip bundt cake being one of my favorites and a real crowd pleaser. I hope you enjoy this Instant Pot Pumpkin Chocolate Chip Cake.   

  

Instant Pot Pumpkin Chocolate chip Cake

Chocolate Chip bundt cake recipe
Bundt Cake INGREDIENTS:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs- room temp
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips
Drizzle INGREDIENTS:
  • 1 14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 tsp. vanilla extract
recipes using pumpkin puree

How to make Instant Pot Pumpkin Chocolate chip Cake

  1. In a medium bowl add your flour, pie spice, cinnamon, salt, baking soda, and baking powder.
  2. Whisk to combine.
  3. Set to the side.
  4. In your stand mixer add the butter and sugar.
  5. Cream together for a couple minutes on medium speed until light and fluffy.
  6. Add your eggs one at a time.
  7. Making sure they are fully combined before you add the next egg.
  8. Add the pumpkin to the sugar mix and mix until combined.
  9. Add the dry ingredients to the wet ingredients and mix until just combined. Reduce the speed to low.
  10. Add in the chocolate chips.
  11. Spray your bundt pan with a non-stick baking spray.Instant Pot Pumpkin
  12. Spoon batter into the bundt pan and cover with foil
  13. Add your trivet to your Instant Pot
  14. Pour 1 1/2 cups of water into the pressure cooker.
  15. Put the bundt pan on the trivet.
  16. Lock the lid in place.
  17. Select High Pressure and set the timer for 25 minutes.
  18. Use a natural pressure release for 10 minutes and then do a quick pressure release.
  19. Remove the bundt pan to a wire rack to cool. Remove the foil from the bundt cake and top with pumpkin chocolate chip cake topping.
Instant Pot Pumpkin Chocolate Chip Bundt CakeHow to make Bundt Cake Topping
  1. In a medium sized saucepan add your condensed milk, and chocolate chips.
  2. Place your saucepan over medium heat.
  3. Stir constantly, until the chips are melted and the mixture is smooth.
  4. Do not allow it to boil.
  5. Remove from the heat and stir in vanilla.
  6. Cool slightly before pouring over your bundt cake.

Instant Pot Pumpkin Chocolate chip Cake

Pumpkin Chocolate Chip Cake made in the Instant Pot

Course Dessert
Keyword Pumpkin, Instant Pot
Prep Time 20 minutes
Cook Time 25 minutes
Natural Pressure 10 minutes
Total Time 45 minutes
Servings 10
Author https://www.asparkleofgenius.com/

Ingredients

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter room temp
  • 1 cup granulated sugar
  • 2 large eggs- room temp
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips

INGREDIENTS:

  • 1 14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 tsp. vanilla extract

Instructions

DIRECTIONS:

  1. In a medium sized saucepan add your condensed milk, and chocolate chips.
  2. Place your saucepan over medium heat.
  3. Stir constantly, until the chips are melted and the mixture is smooth.
  4. Do not allow it to boil.
  5. Remove from the heat and stir in vanilla.
  6. Cool slightly before pouring over your bundt cake.

DIRECTIONS:

  1. In a medium bowl ad your flour, pie spice, cinnamon, salt, baking soda, and baking powder.
  2. Whisk to combine.
  3. Set to the side.
  4. In your stand mixer add the butter and sugar.
  5. Cream together for a couple minutes on medium speed until light and fluffy.
  6. Add your eggs one at a time.
  7. Making sure they are fully combined before you add the next egg.
  8. Add the pumpkin to the sugar mix,
  9. Mix until combined.
  10. Add the dry ingredients to the wet ingredients.
  11. Mix until just combined.
  12. Reduce the speed to low.
  13. Ad in the chocolate chips.
  14. Spray your bundt pan with a non-stick baking spray
  15. Spoon batter into the bundt pan.
  16. Cover with foil
  17. Add your trivet to your Instant Pot
  18. Pour 1 1/2 cups of water into the pressure cooker.
  19. Put the bundt pan on the trivet.
  20. Lock the lid in place.
  21. Select High Pressure and set the timer for 25 minutes.
  22. Use a natural pressure release for 10 minutes and then do a quick pressure release.
  23. Remove the bundt pan to a wire rack to cool.
  24. Remove the foil from the bundt cake.

Pin Pumpkin Chocolate Chip Bundt Cake Recipe

Instant Pot Pumpkin Chocolate Chip Cake