The Instant Pot can make you fat, or make you skinny depending on what you are making. I try to balance out the good eats with the sweet treats. My family really loves the way cakes turn out in the Instant Pot, so I mostly make them for the family (cough, cough). I sneak in a bite or two:) Today I am sharing how to make a gingerbread pumpkin cake in the Instant Pot. I will call this the cheater cake because I did not use any flour and it is not from scratch. Shhh..this will be our little secret. A dollar tree yellow cake mix and some pumpkin pie filling, a few extra spices and you have everything nice.
How to make a gingerbread pumpkin cake in the Instant Pot
My cakes always come out looking like a master baker. I’m not bragging or nothing, just simply stating a fact. You see for yourself. All I do is basically, mix and pour. It’s the pan that creates the magic.
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The cakes actually rise above the pan.
Once you flip it, it looks like it is two cakes baked together. It’s just that high. Don’t let the size fool you.
Pin it, make it!
How to make a gingerbread pumpkin cake in the Instant Pot
Gingerbread pumpkin cake
Ingredients
- 1 box Yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 tablespoon Ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 cup Pumpkin pie filling
- Ginger snap cookies 7 Crumbled cookies to sprinkle on top
- Cinnamon Optional. I added a dash to the mix.
Instructions
- Mix the boxed cake according to directions, MINUS the water. The pumpkin pie filling is good enough. I used my spurtles in lieu of a hand mixer. I mixed well for at least two to three minutes.Add spices, mix well again.
Prep your bundt pan with NON-stick cooking spray. - Pour in batter. Add one cup of water to the Instant Pot. Set on High Pressure Manual for 40 minutes. Some times may vary. If you have sections of the cake that you still have the pumpkin pie filling not cooked, I wouldn't fret about it. It is like a filling and really is delicious and your cake is most certainly cooked through with the eggs in it.
- Quick release and let cake cool in pan for at least 30 minutes before releasing the spring form. Once cool you can flip your cake over, decorate, sprinkle some ginger snaps on it and get your ice cream scoop ready to top the cake off with vanilla ice cream. Enjoy.
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