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Pumpkin Chocolate Chip Bundt Cake (Instant Pot)
"If you ask me, the main difference between baking in an oven and this is the texture. It doesn’t brown like it does in the oven, but it does cook really evenly, and it is very moist and delicious!
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I do want to note that the bundt pan used in this recipe is a small one, smaller than your standard bundt pan. It is a six cups capacity, and it fits inside my 6 quart Instant Pot perfectly.

I also want to point out that you must cover the top of the pan to keep the water out, otherwise you will have wet cake…bleh! At the advice of that Facebook group mentioned above, I wrapped a layer of paper towels, and then a layer of aluminum foil.

If you do not have this bundt pan OR an Instant Pot, you can make this in a standard loaf pan, baked in a preheated oven at 350 degrees for about fifty-five minutes, until a toothpick inserted comes out clean."
Ingredients
  • ¾ cup whole wheat flour
  • ¾ cup unbleached all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon pumpkin pie spice
  • ¾ cup sugar
  • 1 medium banana mashed
  • 2 Tablespoons canola oil (I subbed avocado oil, and it worked great!)
  • ½ cup 2% Greek yogurt
  • ½ 15 ounce can 100% pureed pumpkin . I used homemade puree measured on a food scale., 7.5 ounces
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • ⅔ cup semi sweet chocolate chips or chocolate chunks
  • Order Ingredients Powered by Chicory
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