Instant Pot Pumpkin Chocolate Chip Pound Cake with Cider Glaze
So did you know you can make a Pumpkin Chocolate Chip Pound Cake right in your Instant Pot! Whaaaaat??? Cake baked in an Instant Pot??? Now that's pretty dang impressive. And just wait until you taste it...yummy, dense, and moist - everything you desire in a pound cake.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 10 minutesminutes
Total Time: 50 minutesminutes
Servings: 8servings
Calories: 476kcal
Ingredients
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)
1 cup semi-sweet chocolate chips or mini chocolate chips
Cider Glaze
2 Tbs.unsalted butter, melted
1 cup confectioner's sugar
pinch of kosher salt
2-3 Tbs. apple cider (may substitute apple juice)
Instructions
To Make the Pumpkin Chocolate Chip Pound 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 with both sugars until fluffy, 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin; mix until batter is just combined (batter will be very thick.) Use a mixing spoon to fold in the chocolate chips.
Spoon the prepared batter into an 7-inch (6 cup) bundt pan that has been well sprayed with non-stick spray; cover bundt pan tightly with foil, pinching the edges of the foil and the cake pan to make sure it's well sealed.
Pour 1 cup of water into the Instant Pot, adding the silicone sling/trivet to the bottom of the pot. Place the foil-covered bundt pan down into the pot, setting it onto the trivet, securing the silicone handles together over the top of the bundt pan.
Lock the Instant Pot lid into place, selecting the high pressure setting for 25 minutes, bringing the Instant Pot to full pressure. 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 Instant Pot.
Using the silicone sling/trivet, carefully lift the bundt cake out of the Instant Pot, onto a wire rack to cool. Leave the bundt pan covered for 10 minutes, then remove the foil. After 10 minutes uncovered, invert the bundt cake onto a cake stand or cake plate so it can remove itself from the pan. Cover the cake and the platter with plastic wrap, allowing the cake to cool completely before glazing and slicing to serve.
To Make the Cider Glaze
In a medium mixing bowl, combine the melted butter with the powdered sugar and salt; add the cider a little at a time, whisking until glaze is glossy and smooth, reaching the desired consistency. (If the glaze is too runny, add more powdered sugar. If the glaze is too thick, add a bit more apple cider.)
When the pound cake has fully cooled, remove the plastic wrap and drizzle the prepared cider glaze over the the top. Or, if preferred, drizzle the glaze over individual slices placed onto dessert plates when ready to serve.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.