Pumpkin Cake with Caramel - Instant Pot Cake Recipe

Sharing is caring!

This Pumpkin Cake with Caramel is seriously one of my favorite Instant Pot Pumpkin dessert recipes. If you're craving a pumpkin cake, you really don't have to look any further than this Instant Pot cake. It's fluffy and tasty and certain to have you loving fall!

One of the best parts about this simple pumpkin caramel cake is that it's a simple pumpkin cake recipe with a yellow cake mix. That means less work for you but you still get to enjoy all that taste and flavor!

If you're tried my Pumpkin Spice Cake, you know that I'm a big fan of anything and everything pumpkin. What's not to love? Pumpkin literally goes good with ANYTHING and it's one of those flavors that we get to really celebrate one time per year.

Are you ready to learn how to make this simple Instant Pot cake recipe? It's going to be your new favorite! (that you can literally eat any time you want!) This is one of the best recipes with a yellow cake mix.

If you want to go all out, make your own pumpkin puree!

• Instant Pot Inner Pot - I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
• Silicone Lid for Instant Pot- I'm not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
• 101 Instant Pot Recipes for Beginners-  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

Can I use a different type of frosting for this Pumpkin Caramel Cake?

You can. While I prefer to use the homemade frosting that comes with the recipe listed below, you can branch out and use whatever frosting you want.

You can even get a premade frosting to save on time if you want. Do what works best for you!

Is it possible to use a different type of cake mix for this Instant pot cake recipe?

You bet. I like using yellow because of the coloring and how it turns out, but you can play with this and make it taste differently as well. You can try a chocolate cake mix, or even a coffee-flavored cake mix as well and really live on the wild side!

What are some fun toppings that you could add to this pumpkin cake recipe?

When it comes to toppings, I'm a believer that sometimes, more is less. This is why I've stuck with frosting and a drizzle of chocolate.

If you want to add more, you can always sprinkle on chocolate chips, crushed nuts, or even some extra caramel sauce as well.

If you want to play the "cool mom" card, you can set out some topping choices and let everyone add their own toppings that they want.

How do you store this Pumpkin with Caramel cake once cooked?

Due to the ingredients in this cake, you're going to want to store it in the fridge. Put it into an airtight container so it stays as fresh as possible for as long as possible.

Can you freeze this Instant Pot cake for later?

You can. Just be certain to keep all the air out of the container so that it doesn't get dried out or get freezer-burnt as well.

A little tip to make it easier to unthaw is to freeze it cut up in pieces. So then you don't have to unthaw the whole cake at once but instead piece by piece.

More Pumpkin Dessert Recipes

If you like this simple pumpkin dessert, check out the other great pumpkin recipes we have!

This Instant Pot Pumpkin Cheesecake Recipe is another great pumpkin dessert that you just can't miss!

More Instant Pot Dessert Recipes

• Instant Pot Lava Cake
• Instant Pot Applesauce
• Instant Pot Smores Cheesecake
• Chocolate Bundt Cake in the Instant Pot
• Strawberry Crunch Cheesecake in the Instant Pot

Recipe

Continue to Content

Yield: 12 servings

Pumpkin Cake with Caramel - Instant Pot Cake Recipe

Print

You're going to love this simple pumpkin cake with caramel Instant Pot recipe. A simple and delicious dessert that combines the most popular flavor of fall, “pumpkin spice” with the creaminess of caramel frosting. The result? A sweet and tasty cake.

Prep Time 8 minutes

Cook Time 55 minutes

Total Time 1 hour 3 minutes

Ingredients

Supplies

• Instant Pot Duo
• Mixing Bowls
• Whisker
• 7-inch Springform Pan
• Parchment Paper
• Non-Stick Cooking Spray
• Paper Towel
• Aluminum Foil
• Silicone Sling
• Heat Resistant Gloves

Yellow cake mix

• 3 tablespoons of cocoa powder
• 3 tablespoons of pumpkin purée
• 2 eggs
• 1 tablespoon of pumpkin pie spice
• ½ cup vegetable oil (divided)
• 1 cup water (divided)
• 3 tablespoons of caramel sauce
• ¼ cup caramel melts
• ¼ cup chocolate morsels
• ¼ cup white chocolate morsels

Frosting

• 4 ounces cream cheese
• 2 tablespoons of whole milk
• ½ cup powdered sugar
• 2 tablespoons of pumpkin purée
• 1 tablespoon of brown sugar
• Chocolate syrup

Instructions

1. Start by separating the yellow cake mix evenly between two bowls.
2. Using one bowl, put in the cocoa powder, 1 egg, ¼ cup vegetable oil, ½ cup water, and caramel melts. Whisk to combine.
3. In the remaining bow, put in the pumpkin purée, 1 egg, pumpkin pie spice, ¼ cup vegetable oil, ½ cup water, caramel sauce, chocolate, and white chocolate morsels. Do the same as the other bowl and whisk together.
4. Grab a 7” springform pan and line it with parchment paper. Be certain to spray the sides with non-stick spray as well.
5. Put half of the chocolate mixture in the pan. Once done, add in 1/2 of the pumpkin mixture. Repeat with remaining chocolate and leftover pumpkin.
6. Use a butter knife to stick into the mix and swirl the two flavors together.
7. Grab a paper towel and cover the cake. Then put foil over the top.
8. Don't forget to add 1 ½ cups of water into the instant pot.
9. Put the cake into the pot with a sling and then seal it. Set it to high pressure and put the timer on for 45 minutes.
10. While the cake is cooking, you can start making the frosting. Put all the ingredients into a bowl and cream them together. Once done, put it into the fridge.
11. After the cake is done cooking, let the Instant Pot naturally release for 10 minutes. Once that is done, quick release to release steam.
12. Take the cake from the Instant Pot and let it cool before decorating.
13. Cover with frosting and drizzle with chocolate syrup. Check the notes for decorating Tips
    

Notes

• The pumpkin pie must be totally cold to decorate it with the frosting, so it is advisable to bake it at least a day before or let it rest until it is completely cold.
• When the cake is cold, the top is cut using a serrated knife, I recommend this so that it is as flat as possible and when decorating it has a better appearance!
• Using a spatula or spoon, spread the frosting over the cake. Optionally you can refrigerate the cake for 20 - 30 minutes before leaving, this helps to set the glaze and makes it easier to cut.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes Free App with over 1900 Recipes, Stainless Steel, 6 Quart
• 
  Mixing Bowls with Airtight Lids, 6 Piece Stainless Steel Metal Bowls by Umite Chef, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving
• 
  EasyOh 3 Pack Kitchen Whisk 8"+10"+12", Stainless Steel Wire Whisk Set, Whisks for Cooking, Blending, Whisking, Beating, Stirring
• 
  Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan with 50 Pcs Parchment Paper - Accessories for Instant Pot 6, 8 Qt Pressure Cooker
• 
  Katbite Parchment Rounds 200Pcs, 9 Inch, 4"6"7"8"10"12" Parchment Paper Rounds Available, Uses for Cake Baking, Air Fryer Liners
• 
  La Tourangelle, Avocado Oil Spray, All-Natural Handcrafted from Premium Avocados, Great for Cooking, Butter Substitute, and Skin and Hair Care, Spray Cooking and Grilling Oil, 5 fl oz
• 
  Amazon Brand - Presto! Flex-a-Size Paper Towels, Huge Roll, 12 Count = 38 Regular Rolls
• 
  Reynolds Wrap Aluminum Foil, 200 Square Feet
• 
  Pressure Cooker Sling，Silicone Bakeware Sling for 6 Qt/8 Qt Instant Pot, Ninja Foodi and Multi-function Cooker Anti-scalding Bakeware Lifter Steamer Rack，BPA-Free Silicone Egg Steamer Rack（Gray)
• 
  BBQ Gloves, Heat-Resistant Waterproof and Non-Slip Extended Silicone Gloves for Barbecue, Kitchen Cooking, Oven, Smoker, Microwave Baking

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 393Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 42mgSodium 411mgCarbohydrates 57gFiber 1gSugar 37gProtein 4g

Did you make this recipe?

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe and leave a comment!

Even More Instant Pot Dessert Recipes

• Instant Pot Peanut Butter Cheesecake Recipe
• Banana Instant Pot Cake Recipes — Easy Instant Pot Cakes
• Copycat Starbucks Chocolate Cake Pops Recipe
• Instant Pot Strawberry Crunch Cheesecake Recipe Is SO Tasty
• Instant Pot 2-Ingredient 7-Up or Sprite Lemon Cake
• Starbucks Pink Cake Pops Recipe
• Instant Pot Cake Recipe - Applesauce Spice Cake
• Air Fryer Granola
• Instant Pot Pound Cake Recipe
• Instant Pot Orange Creamsicle Cheesecake Recipe
• Instant Pot Chocolate Bundt Cake Recipe
• Apple Spice Cake in the Instant Pot
• Instant Pot Sweet Potatoes Cheesecake Recipe
• Blueberry Muffin Cake Recipe & Instant Pot Baking Accessories
• Instant Pot Twix Cheesecake
• Instant Pot Pecan Cheesecake
• Instant Pot Red, White, and Blue Cheesecake
• Instant Pot Churro Bites Using Egg Bite Mold
• Instant Pot Banana Cream Cheesecake Recipe
• Instant Pot Rice Pudding - Gluten-Free and Dairy-Free

Sharing is caring!