Quick Cooker Pumpkin Cream Cheese Bundt Cake
No one will suspect this wonderful cake was made in less than 30 minutes in a pressure cooker. These classic fall flavors are delicious anytime of the year.
- 1½ cups (375 mL) yellow cake mix
- ½ tsp (2 mL) ground cinnamon
- ⅛ tsp (0.5 mL) ground nutmeg
- 2 tbsp (30 mL) vegetable oil
- 1 egg
- ½ cup (125 mL) solid-pack pumpkin
- Oil for brushing
- 1 pkg (8 oz./250 g) cream cheese, softened
- ½ tsp (2 mL) vanilla extract
- ⅓ cup (75 mL) sugar
- ¾ cup (175 mL) powdered sugar
- 1 tbsp (15 mL) milk
- ⅓ cup (75 mL) walnuts, chopped
For the cake, combine the cake mix, cinnamon, nutmeg, oil, egg, and pumpkin in the Classic Batter Bowl.
Whisk the filling ingredients in the Small Batter Bowl until well combined.
Place the Quick Cooker Fluted Cake Pan on the wire stand and brush it with the oil. Pour ½ cup (125 mL) of the cake batter into the pan and spread along the bottom. Pour the filling on top of the batter and top with the remaining cake batter.
Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 20 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Carefully lift the pan out and remove it from the wire rack.* Let the cake cool in the pan for 10 minutes before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a cooling rack.
While the cake is cooling, prepare the glaze by combining the powdered sugar and milk in a small bowl.
Drizzle the glaze over the cake and top with the walnuts.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 36 g, Protein 5 g
*Safety Tip: Use oven mitts or grips to remove the fluted cake pan from the stainless steel inner pot.