- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 1/4 tsp cinnamon
- 1 1/4 tsp nutmeg
- 3/4 tsp ground cloves
- 3/4 tsp ground ginger
- 1/2 tsp salt
In a medium bowl, combine flour and baking powder. Set aside.
Coat the inside of a
6-cupbundt pan with non-stick spray. Set aside.
Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.
Add the pumpkin, vanilla, spices and salt, and mix to combine. Mixture will be grainy looking.
Add the flour/baking powder mixture and gently combine with a rubber spatula just until uniform. Do not overmix.
Spread batter into the bundt pan and cover with foil, sealing edges.
1 1/2 cupsof water and the trivet in the Instant Pot. Carefully lower the bundt pan onto the trivet.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 50 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then release the remaining steam.
Carefully remove the pan from the Instant Pot and let cool for 5-10 minutes, then urn out onto a plate.