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Instant Pot® Pumpkin Spice Cake

Prep Time10 mins
Cook Time30 mins
Servings: 8
Calories: 125kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Can Opener
  • Rubber Spatula
  • 8 inch Cake Pan
  • Large Bowl
  • Knife to serve

Ingredients

  • 1 cup Canned Pumpkin
  • 0.5 tsp Cinnamon
  • 0.125 tsp Nutmeg
  • 1 pinch Cloves
  • 0.125 Ginger
  • 0.75 cups Truvia Brown Sugar Baking Blend
  • 2 Eggs
  • 0.5 cups Smart Balance Butter, softened
  • 1.5 cups Flour

Instructions

  • In a large bowl, mix together the pumpkin, eggs and smart balance butter.
  • Add the remaining ingredients to the bowl and mix together well to form a smooth batter.
  • Pour the batter into a greased 8 inch round cake pan. Cover the pan with foil
  • Pour two cups of water into the bottom of your Instant Pot® and place the trivet inside. Place the cake pan on top of the trivet then close the Instant Pot® lid and set the steamer valve to seal. Press the ‘manual’ button and set the timer for 30 minutes, cooking on high pressure.
  • Once the cooking cycle is complete, let the pressure release from the Instant Pot® naturally then open the lid and remove the foil from the cake pan.
  • Let the cake cool slightly and then remove it from the pan, slice and serve warm.