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Instant Pot Gingerbread Pumpkin Cake Recipe Instant Pot Gingerbread Pumpkin Cake Recipe

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Instant Pot Gingerbread Pumpkin Cake Recipe

Written by: Lucas Johnson

This gingerbread pumpkin cake is my go-to fall dessert. It's a warm, spicy treat that's super easy to whip up in my instant pot. Perfect for cozy nights in!

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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

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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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 220 kcal

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

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

Keywords:

Keyword Cake, Gingerbread, Instant Pot, Pumpkin
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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