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Printable Instant Pot® Pumpkin Spice Cake Recipe


Canned Pumpkin 1 cup
Cinnamon 0.5 tsp
Nutmeg 0.125 tsp
Cloves 1 pinch
Ginger 0.125
Truvia Brown Sugar Baking Blend 0.75 cups
Eggs 2
Smart Balance Butter, softened 0.5 cups
Flour 1.5 cups


  1. In a large bowl, mix together the pumpkin, eggs and smart balance butter.
  2. Add the remaining ingredients to the bowl and mix together well to form a smooth batter.
  3. Pour the batter into a greased 8 inch round cake pan. Cover the pan with foil
  4. Pour two cups of water into the bottom of your Instant Pot® and place the trivet inside. Place the cake pan on top of the trivet then close the Instant Pot® lid and set the steamer valve to seal. Press the ‘manual’ button and set the timer for 30 minutes, cooking on high pressure.
  5. Once the cooking cycle is complete, let the pressure release from the Instant Pot® naturally then open the lid and remove the foil from the cake pan.
  6. Let the cake cool slightly and then remove it from the pan, slice and serve warm.
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