Instant Pot Chocolate Bundt Cake recipes - Pressure cooker {instant pot}

Author: Roma Alvarez  

Instant Pot red velvet cake is a super easy but lovely and delicious dessert that "bakes" in your pressure cooker! This decadent yet easy double chocolate bundt cake is made with a cake mix and pudding mix, then "baked" in the Instant Pot!

Red Velvet Bundt Cake in the Instant Pot

Instant Pot red velvet cake is a super easy but lovely and delicious dessert that "bakes" in your pressure cooker!
Provided by: Chrysti Benner
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• For the Cake:
• 1/2 of a red velvet cake mix (about 1 3/4 cups of dry mix)
• 1/4 cup water
• 1/4 cup vegetable oil
• 2 eggs
• 3 Tbs sour cream
• For the Cream Cheese Glaze:
• 2 oz cream cheese, softened to room temperature
• 1 Tbs butter, softened to room temperature
• 1/2 cup powdered sugar
• 3 Tbs milk (or more for desired consistency)

Nutrition:

• Calories: 191 calories
• Carbohydrate: 10 grams carbohydrates
• Cholesterol: 70 milligrams cholesterol
• Fat: 16 grams fat
• Fiber: 0 grams fiber
• Protein: 3 grams protein
• Saturated Fat: 5 grams saturated fat
• Serving Size: 1 serving
• Sodium: 88 grams sodium
• Sugar: 9 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 9 grams unsaturated fat

How to cook:

1. Use cooking spray to grease a 6-cup bundt pan well.
2. Combine all ingredients for the cake in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes.
3. Pour batter into prepared pan.
4. Cover pan with a paper towel and then cover tightly with aluminum foil.
5. Pour 1 1/2 cups of water into the insert pot of an Instant Pot. Place the trivet in the insert pot.
6. Use a foil sling to lower the bundt pan into the insert pot.
7. Lock lid in place and set the vent to the sealed position.
8. Using the Manual/Pressure Cook button, select a 25 minute cook time at high pressure.
9. When cook time is complete, allow a 10 minute natural release, followed by a quick release.
10. When valve has dropped, carefully remove lid. Use...
11. When valve has dropped, carefully remove lid. Use foil sling to raise pan out of the insert pot carefully.
12. Remove foil and paper towel. Allow cake to...
13. Remove foil and paper towel. Allow cake to cool in pan for about 5 minutes before inverting onto a serving plate.
14. Once cake is cool, drizzle with cream cheese glaze.
15. In a small mixing bowl, use an electric mixer to combine cream cheese, butter, and powdered sugar.
16. Drizzle in milk, continuing to mix until glaze is smooth.
17. (This should result in a glaze that is thin enough to drizzle but thick enough to stay on the cake. You can use more or less milk to adjust consistency, if desired)

Notes: Pressure Cooker Pumpkin Cream Cheese Bundt Cake, pressure cooker. I found a 6" bundt pan at a chain store and was able to make two cakes with this recipe. Although not very tall, I think I

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peanut butter-chocolate bundt cake instant pot chocolate bundt cake red velvet bundt cake in the instant pot velvet bundt cake in the instant pot

Instant Pot Cinnamon Swirl Bundt Cake

Anyway, it's best warm. Trust us. Put 1 1/2 cups water in a 5-, 6-, or 8-quart Instant Pot, plus
Duration: 1:27

Instant Pot Chocolate Bundt Cake

This decadent yet easy double chocolate bundt cake is made with a cake mix and pudding mix, then "baked" in the Instant Pot! It's topped with cream cheese frosting and chocolate chips for a crowd-pleasing dessert!
Provided by: Chrysti Benner
Total time: 51 minutes
Cook time: 26 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• For the Cake:
• 1 3/4 cup (about half of a box) of devil's food cake mix
• 3.9-oz box of instant chocolate pudding mix
• 1/4 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 1/4 cup mini chocolate chips
• For the Cream Cheese Frosting:
• 2 oz. softened cream cheese
• 2 Tbsp softened butter
• 1/2 cup confectioner's sugar
• 2-3 Tbsp milk
• 3 Tbsp mini chocolate chips or sprinkles, for topping (optional)

Nutrition:

• Calories: 388 calories
• Carbohydrate: 57 grams carbohydrates
• Cholesterol: 54 milligrams cholesterol
• Fat: 16 grams fat
• Fiber: 1 grams fiber
• Protein: 5 grams protein
• Saturated Fat: 6 grams saturated fat
• Serving Size: 1 serving
• Sodium: 486 grams sodium
• Sugar: 33 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 8 grams unsaturated fat

How to cook:

1. Pour 1 1/2 cups of water into the insert pot of the Instant Pot and set the trivet in place.
2. With cooking spray, grease a 6-cup bundt pan that will fit in your Instant Pot.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine cake mix, pudding mix, oil, water, and eggs. Mix on low speed for about 30 seconds, then increase to medium-high speed and beat for another 2 minutes.
4. Gently stir in the mini chocolate chips.
5. Pour batter into the prepared bundt pan. Cover the pan tightly with foil, then use a foil sling to lower the pan onto the trivet.
6. Close the lid and set the vent to the sealed position. Select a 26 minute cook time at high pressure. When cook time is complete, allow a 15 minute natural release, followed by a quick release of remaining pressure.
7. Carefully lift the pan out of the Instant Pot and remove the foil. Allow the cake to cool uncovered in the pan for about 5 minutes before inverting it onto a plate. Allow it to cool completely before drizzling with icing.
8. While the cake cools, prepare the icing. Use an electric mixer to combine cream cheese, butter, and confectioner's sugar in a mixing bowl. Drizzle in milk, 1 tablespoon at a time, until desired consistency. You want the icing to be thin enough to drizzle but thick enough that it doesn't just run off of the cake.
9. If desired, top with mini chocolate chips or sprinkles.

Notes: Instant Pot Chocolate Bundt Cake, Pour 1 1/2 cups water into the bottom of your Instant Pot insert. Place the bundt cake pan on a trivet with handles* and lower the cake into the

Peanut Butter-Chocolate Bundt Cake

Provided by: Instant Pot Miracle
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: Modern
Number of ingredients: 18

Ingredients:

• Nonstick baking spray
• 2 ounces bittersweet chocolate (chopped)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon Vanilla
• 1/4 cup creamy peanut butter
• Ganache or Peanut Butter Glaze
• honey-roasted peanuts (chopped, optional)
• 1/4 cup whipping cream
• 3 ounces milk
• semisweet or bittersweet chocolate (chopped)
• 1/2 cup powdered sugar
• 3 tablespoons creamy peanut butter
• 2-3 tablespoons milk

How to cook:

1. Generously coat a 3-cup fluted tube pan with baking spray.
2. In a small saucepan melt the chocolate over low heat. Set aside to cool.
3. In a small bowl stir together the flour, baking powder, and salt; set aside.
4. In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
6. Add flour mixture and beat just until combined. Transfer half of the batter (about 1 cup) to a small bowl; stir in the melted chocolate.
7. Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
8. Using a table knife, gently cut through batters to swirl them together (do not overmix).
9. Place the trivet in the Instant Pot. Add 1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot.
10. Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
11. Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.
12. Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
13. In a small saucepan bring whipping cream just to boiling over medium heat.
14. Remove from heat and add the chocolate. Do not stir.
15. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
16. In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.

Notes: Instant Pot Lemon Pound Cake Recipe, Instant Pot Lemon Pound Cake is bursting with tangy-sweet lemon zest and juice as well as buttermilk and vanilla flavors. The result is a

Pressure Cooker Bundt Cake

Want some cake? Try out my Pressure Cooker Bundt Cake recipe. It'll only take 30 mins, but it's a quick and tasty treat that's amazing with coffee or tea.
Provided by: Debbie
Total time: 30 minutes
Yields: 0 servings
Number of ingredients: 4

Ingredients:

• 1 Box 15.25 OZ. Lemon Duncan Hines Cake Mix
• Confectionery Sugar
• Sprinkles
• 1 1/2 Cups Water

How to cook:

1. Follow the cake mix box and mix it according to the ingredients it calls for. We use our Spurtles HERE for mixing.
2. Spray a 7 inch Bundt cake form pan lightly
3. Add cake mix to pan. Add 1 1/2 cups of water to the inner pot of your pressure cooker.
4. Place pan on trivet or home made foil wrap and place the cake in the pressure cooker. Place loosely a piece of tin foil over cake. I am not sure if this step was necessary, but I did it anyway.
5. Set pot to manual for 25 minutes. Do a Quick release once count down complete. NO Need to cover the pan. You may want to cover the outer bottom just in case of slight leakage.
6. Remove cake from pot and let cool down for at least 20 minutes. Release the latch on the form pan and remove inner portion. Take a plate and place over cake and gently flip over.
7. Sprinkle or frost. Enjoy!

Notes: Instant Pot Chocolate Bundt Cake, You'll grease a bundt pan that fits in the Instant Pot. Then, mix up all of the batter ingredients except the chocolate chips. Fold in the