YIELD: 8 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 50 Minutes

BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
The hints of cinnamon, nutmeg, and pumpkin leave no doubt that this flavorful,
dense cake is perfect for fall and winter holiday tables, and who can resist cream
cheese frosting? You will need a round 7-inch (18 cm) springform pan or
ovenproof baking dish for this recipe.

1 cup (240 ml) vegetable oil
4 large eggs, room temperature
1 cup (200 g) brown sugar
½ cup (100 g) sugar
1 (15-ounce)(425 g) can pumpkin puree1 teaspoon vanilla
2 cups (240 g) flour
2 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
cooking spray

8 ounces (225 g) cream cheese, room temperature
½ cup (115 g) butter, room temperature
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract

In a large bowl, using a hand blender, mix together the oil and the eggs, and then
mix in both sugars until the ingredients are well blended. Add the pumpkin
puree and vanilla to the mix and blend it until it is smooth.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice,
cinnamon, and salt.
Slowly add the dry ingredient mixture to the egg mixture and blend the
ingredients together with a spatula until they’re just mixed. Do not overmix.
Spray the springform pan with the cooking spray, and then pour the batter into
the pan. Cover the pan with aluminum foil.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup(240 ml) of water. Place the springform pan on top of the steam rack. Secure the
lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook
button and set the time to 25 minutes.
When cooking is complete, turn the valve to the Venting position to release the
Remove the lid and lift the springform pan out of the pot, using oven mitts. Set
the pan on a cooling rack and allow the cake to cool. Run a small knife along the
inside of the springform pan to release the cake from the sides. Remove rim of
the springform pan.
Using a thin spatula remove the cake from the bottom of the springform pan and
transfer it to a serving platter.

In a medium-size bowl, mix the cream cheese and butter with a hand blender,
until they are well mixed. Add the powdered sugar to the bowl, one cup at a
time, and blend it into the mixture until it is smooth. Add the vanilla and blend
until it is well incorporated.
Using a small spatula spread the frosting over the top of the cake, slice into 8
pieces, and serve at room temperature.