Pumpkin Chocolate Chip Pound Cake with Cider Glaze
So who knew??? You can make a Pumpkin Chocolate Chip Pound Cake right in Your Electric Pressure Cooker??? Yep, it’s true…..not to mention delicious…..and dense…..and moist….and the chocolate compliments the pumpkin perfectly. But you’re never gonna believe me until you do it for yo-self, so go ahead and just take the leap right NOW.
This recipe came to me by way of my friend, Laura Finson, who is a fabulous cook and always has the best recipes. I love how moist and tender this cake is – it melts in your mouth and is wonderful served with freshly brewed coffee.
Easy Recipe Tips for Making A Pound Cake In Your Instant Pot
1. For creating this Pumpkin Chocolate Chip Pound Cake in a 6 qt. electric pressure cooker, you’ll need a 8″ bundt pan (it holds 6 cups of batter). This bundt pan will slide right down inside your pot just perfectly. You’ll also need a trivet, and I’ve really come to enjoy my Instant Pot trivet made of silicone! (Oh, and if you make a lot of hard-boiled eggs in your Instant Pot like I do, you’re gonna want one of these, for sure, as well….it makes making hard-boiled eggs such an easy process.)
2. Don’t let the SIZE of this little bundt cake fool you, either. It may seem small when compared to a full-size bundt cake that’s baked in the oven, but it’s a lovely size for serving a rich little wedge to 6-8 people as dessert following dinner.
3. I personally think this cake is best served once it’s completely cooled. I’ve noticed that some pound cakes that are served warm from the electric pressure cooker have a tendency to taste a little gooey because they are so moist. Let it cool fully and you’ll see it’s just the perfect texture.
Printable Pumpkin Chocolate Chip Pound Cake Recipe
Electric Pressure Cooker Pumpkin Chocolate Chip Pound Cake with Cider Glaze
Pumpkin Chocolate Chip Pound Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned pumpkin)
- 2/3 - 1 cup chocolate chips or mini chocolate chips, semi sweet
- 2 Tbs. unsalted butter, melted
- 1 cup confectioner's sugar
- pinch of kosher salt
- 2-3 Tbs. apple cider (may substitute apple juice)
To Make the Pumpkin Chocolate Chip Bundt Cake
In a medium mixing bowl, combine the flour, spices, salt, baking soda and baking powder; set aside.
Using an electric mixer, cream the softened butter and sugars until fluffy, 2-3 minutes. Add eggs, one at a time, mixing well after each addition. Add the pumpkin; mix until batter is just combined (batter will be very thick.) Fold in the chocolate chips.
Spoon the prepared batter into an 8-inch (6 cup) bundt pan that has been well sprayed with non-stick spray, then cover pan tightly with foil.
Pour 1 1/2 cups water into the pot of your electric pressure cooker (Instant Pot), placing the trivet in the bottom of the pot. Using a foil or silicone sling, place the foil-covered bundt pan down into the pot, setting it onto the trivet.
Lock the electric pressure cooker lid into place, then select the High Pressure setting for 25 minutes. When the timer sounds, use a natural pressure release for 10 minutes, then perform a quick pressure release to remove any remaining pressure from the electric pressure cooker.
Using the foil sling, carefully lift the bundt cake out of the electric pressure cooker, onto a wire rack to cool. Leave it covered for 10 minutes, then remove the foil. After 10 minutes uncovered, invert the bundt cake onto a cake stand or cake plate. Cover cake with plastic wrap to cool completely before glazing.
To Make the Cider Glaze
In a medium mixing bowl, combine melted butter with powdered sugar and salt; add cider a little at a time, whisking until glaze is smooth and reaches the desired consistency.
When pound cake has fully cooled, drizzle the cider glaze over the the top. Or, if preferred, drizzle the glaze over individual slices to serve.
Instant Pot Favorites
- Big Bold Beef Carnitas
- Instant Pot 5-Minute Italian Pasta
- One-Pot Cuban Pork Tenderloin with Black Beans and Rice
Around The Web
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Let’s Get You Cookin’,