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I stumbled upon this instant pot gem while craving something cozy on a chilly autumn evening. Combining warm gingerbread spices with creamy pumpkin, this cake is pure comfort in a bowl. What's even better? You can whip it up in no time using your trusty pressure cooker. Moist, fragrant, perfectly spiced – it's like wrapping yourself in a soft blanket of fall flavors. Trust me, once you try this gingerbread pumpkin cake, you'll want to make it all season long.
Ingredients for Gingerbread Pumpkin Cake
- All-purpose flour: Provides structure and texture to the cake, essential for binding other ingredients and creating a tender crumb.
- Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy in texture.
- Baking soda: Works with the baking powder to leaven the cake, ensuring a good rise and a soft texture.
- Ground ginger: Adds warmth and a spicy kick to the cake, enhancing the overall flavor profile with its unique taste.
- Ground cinnamon: Contributes a sweet and woody flavor to the cake, complementing the other spices and adding depth.
- Ground nutmeg: Offers a warm and slightly sweet flavor, enhancing the overall taste of the cake with its aromatic notes.
- Ground cloves: Provides a rich and pungent flavor to the cake, adding depth and complexity to the spice blend.
- Brown sugar: Adds sweetness and moisture to the cake, creating a rich and caramel-like flavor that pairs well with spices.
- Pumpkin puree: Brings moisture, color, and a subtle earthy sweetness to the cake, enhancing its texture and flavor profile.
- Vegetable oil: Contributes moisture to the cake, ensuring a tender crumb and helping to keep it soft and moist.
- Molasses: Adds a deep, rich sweetness and a hint of bitterness to the cake, enhancing its flavor and color.
- Milk: Provides moisture and richness to the cake, helping to create a tender texture and a moist crumb.
- Egg: Acts as a binding agent, helping to hold the cake together and providing structure for a light and airy texture.
Essential Tools for Making This Instant Pot Cake
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- 7-inch Cake Pan: Needed to hold the cake batter and fit inside the Instant Pot for cooking.
Instant Pot Gingerbread Pumpkin Cake Recipe
This Instant Pot Gingerbread Pumpkin Cake is a delightful blend of warm spices and pumpkin, perfect for fall and holiday gatherings. It's easy to make and comes together quickly in your Instant Pot.
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Equipment
- Instant Pot
- 7-inch Cake Pan
- Trivet
- Mixing Bowls
- Whisk
Ingredients:
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 1/4 cup milk
- 1 egg
Read more: Pumpkin Bread Pudding Instant Pot Recipe
Instructions:
- In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In another bowl, mix brown sugar, pumpkin puree, vegetable oil, molasses, milk, and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into a greased 7-inch cake pan that fits in the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Notes:
This cake is perfect for fall and holiday gatherings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition value:
Calories: 220kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 25mgSodium: 240mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 70mgIron: 2mg
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Tried this recipe?Let us know how it was!
Tips for Making and Storing Gingerbread Pumpkin Cake Ahead of Time
Make Ahead Instructions
- Prepare the cake batter as directed in the recipe.
- Cover the cake pan with plastic wrap and store it in the refrigerator for up to 24 hours before cooking.
Freezing Instructions
- Allow the cake to cool completely after cooking.
- Wrap the cake tightly in plastic wrap and aluminum foil.
- Label the package with the date and freeze for up to 3 months.
Did you know that adding a tablespoon of orange zest to this instant pot gingerbread pumpkin cake recipe can enhance the flavors and give it a citrusy twist? It's a simple addition that can really elevate the taste of the cake!
Common Questions About This Instant Pot Dessert Recipe
FAQ:
Can I substitute the pumpkin puree with something else?
Yes, you can substitute the pumpkin puree with mashed sweet potatoes or butternut squash for a similar flavor profile.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture of the cake may be slightly denser.
Can I omit the molasses from the recipe?
You can omit the molasses, but it will affect the flavor of the cake as molasses adds a rich, deep flavor.
Can I use a different size cake pan in the instant pot?
You can use a different size cake pan, but you may need to adjust the cooking time accordingly.
Can I add nuts or raisins to the cake batter?
Yes, you can add nuts or raisins to the cake batter for extra texture and flavor.
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