Pumpkin Chocolate Chip Bundt Cake (Instant Pot)

You can make this pumpkin chocolate chip bundt cake in your Instant Pot, and it is such a delicious treat.

So why whould you want to “bake” in your Instant Pot? I was really curious, so I wanted to try it!

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I have been seeing a whole bunch of treats being posted over in the Facebook Instant Pot Community.

Side note: Y’all should follow along ^^^ if you want to see how people are using their Instant Pots. It is truly fascinating. If you think I look like an Instant Pot fangirl, you should see the enthusiasm of this group.

There are people with multiple Instant Pots. I saw a lady who just got a third one for her birthday last week, in fact.

There are people making yogurt from scratch, cooking Thanksgiving turkeys, “baking” cheesecakes, poaching eggs…the possibilities are truly endless, and I am amazed at the enthusiasm and creativity of the members there.

But back to this bundt cake.

If you ask me, the main difference between baking in an oven and this is the texture. It doesn’t brown like it does in the oven, but it does cook really evenly, and it is very moist and delicious!

So although this may be kind of a novelty recipe, I wanted to share it in case you want to try it yourself.

I do want to note that the bundt pan used in this recipe is a small one, smaller than your standard bundt pan. It is a six cups capacity, and it fits inside my 6 quart Instant Pot perfectly.

I also want to point out that you must cover the top of the pan to keep the water out, otherwise you will have wet cake…bleh! At the advice of that Facebook group mentioned above, I wrapped a layer of paper towels, and then a layer of aluminum foil.

If you do not have this bundt pan OR an Instant Pot, you can make this in a standard loaf pan, baked in a preheated oven at 350 degrees for about fifty-five minutes, until a toothpick inserted comes out clean.

Tools Used to Make This Recipe

Note: These are Amazon affiliate links.

• Instant Pot
• 6 cup bundt pan
• Electric mixer – you can use a stand mixer, or hand held mixer

Pumpkin Chocolate Chip Bundt Cake In The Instant Pot – Recipe

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Pumpkin Banana Chocolate Chip Bundt Cake (Instant Pot)

You can make this pumpkin banana chocolate chip bundt cake in your Instant Pot, and it is such a delicious treat.

Course Breakfast, Dessert

Cuisine American

Keyword instant pot pumpkin bundt cake

Prep Time 12 minutes

Cook Time 45 minutes

Total Time 57 minutes

Servings 12 servings

Calories 209 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup sugar
• 1 medium banana mashed
• 2 Tablespoons canola oil (I subbed avocado oil, and it worked great!)
• 1/2 cup 2% Greek yogurt
• 1/2 15 ounce can 100% pureed pumpkin . I used homemade puree measured on a food scale., 7.5 ounces
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 2/3 cup semi sweet chocolate chips or chocolate chunks

Instructions

1. In a medium bowl, combine flour, salt, baking soda, baking powder, pumpkin pie spice; set aside.
2. Use an electric mixer to combine the sugar, banana, oil, yogurt, pureed pumpkin, egg and vanilla (separate bowl from dry ingredients).
3. With the mixer on low, gradually add the dry ingredients until incorporated.
4. Fold in the chocolate chips.
5. Grease the bundt pan (or use cooking spray), and transfer the batter to the bundt pan.
6. Cover the pan with paper towels and then foil. I wrap the foil all the way around the bottom, and then roll the two edges to meet over on the top-facing side of the bundt pan. This makes a little "handle" that will make it easier to remove the bundt pan from the Instant Pot.
7. Add 1.5 cups water to the inner stainless steel pot in the Instant Pot, and place the trivet inside.
8. Place the bundt pan on top, place the lid on and lock it.
9. Use the manual button, and set it to 35 minutes.
10. Let the pressure release naturally for 10 minutes, then release the valve and remove the lid.
11. Let the pan cool for a few minutes before trying to remove it.

Recipe Notes

If you do not have this bundt pan OR an Instant Pot, you can make this in a standard loaf pan, baked in a preheated oven at 350 degrees for about fifty-five minutes, until a toothpick inserted comes out clean.

Nutrition Facts

Pumpkin Banana Chocolate Chip Bundt Cake (Instant Pot)

Amount Per Serving

Calories 209 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 199mg9%

Potassium 185mg5%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 18g20%

Protein 4g8%

Vitamin A 2795IU56%

Vitamin C 1.6mg2%

Calcium 36mg4%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.