WATCH THE VIDEO IN THE POST. Place inner pot inside IP. Pour 1&1/2 cups water in it. Set it on Saute Mode on high and heat the water inside till you work on the cake.
Cut a 7 inches round out of parchment/butter paper (1 inch more than the diameter of 6 inch cake pan). Spray the cake pan with oil spray and place the parchment paper round inside the pan. Set aside.
Mix the cake mix + Pumpkin Puree + Eggs + Pumpkin Pie Spice in a bowl. Blend on medium speed till smooth & fluffy for about 2 minutes.
Prepare the pan and line it with parchment/butter paper. Spray it with oil. Pour Cake batter in it - more than 1/2 and less than 2/3rd of the depth of the cake pan. Tap it on the counter. Level out on the top. Cover with foil creating a slight dome shape in the middle.
Place the cake pan on trivet and put the trivet inside the inner pot. Put the lid on & set the valve on SEALING.
Press Cake Button and do not change it from its standard setting - 40 minutes. The Cake Setting is Normal and Pressure is set at High. This is the standard setting.
If you do not have Cake option on your IP, then you may make it on PRESSURE COOKER MODE/MANUAL MODE with the same temperature setting - Normal Cake Setting & High Pressure. Follow the same 40 minutes and then NPR.
Once the timer goes off, follow NPR. Open the lid. Take the cake out. Let it cool inside the pan for 10 minutes. Take it out and let cool on cooling rack. As it comes to the room temperature, frost it with cream cheese frosting and sprinkle crushed pecans + a bit of pumpkin pie spice. The Cake is Ready.