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
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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