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4.93 from 14 votes

Pumpkin Cake Instant Pot Recipe - Easy Dump & Cook Super Moist Cake

Super Moist and Delicious Easy Pumpkin Cake made in Instant Pot. Recipe for mini jar cakes in instant pot and cream cheese frosting is also given in the recipe. There is a complete instructional video included as well.
Prep Time20 mins
Cook Time40 mins
Resting Time10 mins
Course: Dessert
Cuisine: American
Keyword: dump & cook cake, easy pumpkin cake, fall recipes, instant pot cakes, pumpkin cake
Servings: 10 people
Author: simplyvegetarian777


  • Instant Pot 6 quart or Mealthy Multipot
  • Hand Held Blender
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Trivet
  • 6" Cake Pan
  • Foil & Parchment Paper
  • 12-15 (4 ounce) mason jars in case you want to make mini cakes


  • 1 Box Super Moist White Cake Mix Betty Crocker or Duncan Hines
  • 1 Can/ 2 Cups Pumpkin Puree (15.5 ounce can) No Sugar or additives added
  • 2 Eggs Room Temperature
  • 1 Tsp, Heaped Full Pumpkin Pie Spice

Cream Cheese Frosting Ingredients

  • 1 pack Cream Cheese (8 oz. pack) room temperature
  • 1/2 cup Butter (unsalted) room temperature
  • 2 cups Powdered Sugar/Confectioner's Sugar
  • 1 tsp Vanilla Extract


  • 1/4 cup Pecans pulsed in food processor or chopped roughly



  • 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.


  • If you plan to make small mini cakes, then follow these instructions.
  • Place the trivet inside your 6 or 8 quarts IP. Pour 1&1/2 cups hot water or heat the water inside the inner pot as mentioned in the main recipe above.
  • Take your 12-15 mini 4 ounce mason jars. Fill them slightly less than the 2/3rd with the cake batter. Tap them on the counter. Cover each of them with foil.
  • Stack them inside the inner pot on the trivet. You might have to do it in 2 shifts or if you have 2 IPs, then put both of them to use.
  • Press Cake Button and set it for 12 minutes at Normal Cake Mode and High Pressure. Once the timer goes off, follow NPR. As the safety valve drops down, open the lid, take the jars out. Remove the foil. Let them cool to room temperature. Frost them with cream cheese frosting and top with crushed pecans and a bit of pumpkin pie spice.

Cream Cheese Frosting

  • Take a blender and add all the ingredients. Blend till you get a smooth frosting.
  • It can stay well in refrigerator for good 1 week and more. Use this Frosting as a Dessert Dip or dress your muffins and other cupcakes with it. You may also slice the cake in half and apply one more layer in between and then at the top. It will become your layered cake.

Oven Bake Instructions

  • Prepare a square cake pan or Cake loaf pan by spraying it with oil spray. Cover the base of the pan with parchment paper.
  • Preheat the oven to 350*F/180*C.
  • Pour the Cake Batter in the pan. Tap on the counter. Level the cake out.
  • Bake in the oven for about 40-45 minutes till done and the wooden appetizer stick comes out clean. Check at about 35 minutes for doneness. It is a dense and moist cake, so might take longer.
  • Once done, take it out. Let it rest in the pan for 10 minutes. And then take it out and let rest on cooling wire rack till it comes down to room temperature. Frost it with cream cheese frosting once completely cooled. Top with Crushed pecans and pumpkin pie spice. Slice and Serve.

How to substitute Eggs in the Recipe?

  • To substitute 2 eggs in this recipe, use Flax eggs. Take 2 tbsp Flax Meal and dissolve in 6 tbsp warm water. Mix well and set aside for 5 minutes. Mix well with a fork. This is your Flax Egg. Use this in the recipe.



For how long does the Pumpkin Cake stays in Refrigerator?
This cake will stay well in refrigerator for 1 week.