Pumpkin Spice Cake

Pumpkin Spice Cake, An Autumn Treat!

Pumpkin Spice Cake On Plate

I know, I am really late with this post, and it is not because it was cutting into my trick or treat time. It turns out that making a cake, even in the pressure cooker, is harder than I thought. Much of the weekend was spent trying variations, trying to get the flavor and texture that I was looking for. My usual “close enough for jazz” method of eyeballing measurements doesn’t really cut it when baking (I will call it baking, for lack of a better word).

Pumpkin Spice Cake Ingredients

Once I finally got the recipe to where I wanted it to be, I started wrestling with the decision whether to actually post it or not. There’s nothing wrong with the cake. It is moist and tasty, everything you would want a cake to be, but the thing is you could make a cake in the oven in about the same amount of time, hence the reluctance to post.

In the end, I decided to post it anyway since even though it may not be a lot quicker than making it in the oven, the texture is different, maybe somewhere between a cake and a bread, than making it in the oven. Also, there may be circumstances where you don’t have an oven available for pumpkin cake, so this would be perfect. And besides that, I wasted the entire weekend determined to make a dang cake in the pressure cooker, so I’m going to post it, dagnabbit!

Pan and Parchment

I haven’t posted a pumpkin recipe since my pumpkin custard around 3 years ago, and this being pumpkin season (duck season), pumpkin season (duck season), pumpkin season, FIRE!!! I though it was time to come up with something new incorporating pumpkin.

This started out as a vegan cake, but the results were somewhere between boat anchor and manhole cover. It was tasty, but just not what I was looking for texture-wise. And since I was planning to top it with whipped cream, making it vegan was not really my top priority.

Dry Ingredients

I found that I achieved the best results with  cooking oil rather than butter or coconut oil. I think that since both of those fats solidify when cool, it makes a denser texture. I used canola oil, something I am not exactly fond of using, but it made the cake turn out more like I had in mind. And if you have a scale, I recommend using it to measure the flour. The amount can vary wildly when using a measuring cup for flour.


I also tried with the pan covered with foil and uncovered. I liked the results from the covered pan better. You don’t need to try to form a super tight seal, just cover it fairly well. I use a non-perforated inset which has a handle, but you can use any cake pan that will fit in your pressure cooker, but you will probably need to make a sling out of foil to help remove the pan from the pressure cooker when it is finished.

Let’s start by preparing the pressure cooker and pan. I have only made this in my Instant Pot so far, so the time is for electric. My guess would be to subtract 5 minutes from the time for the stove top models.

WalnutsPour 1-1/2 cups of water in the pressure cooker pot and insert the trivet.

Cut a disk of parchment paper and place in the bottom of whichever pan you are using, then grease the sides of the pan, and you might as well grease the top of the parchment while you are at it.

Now that your pan is ready, we can get our dry ingredients set. In  a bowl combine 1-1/4 cups flour (156 grams), 2 teaspoons of baking powder, 1 teaspoon of baking soda, a teaspoon of cinnamon, 1/2 teaspoon of allspice and about 1/2 teaspoon of freshly ground nutmeg. Stir to combine and set aside for now.

Flour and Scale

For the wet ingredients, I found things turn out better with a stand mixer, but if you don’t have one, stirring like the dickens should work ok. In the bowl of the stand mixer, add in a couple of large eggs, 1/2 cup cooking oil, 1/2 cup brown sugar, 1/2 cup honey, 1 cup pumpkin puree and a teaspoon of vanilla extract. With the mixer on medium-high beat everything together for 3-4 minutes.

Sift the dry ingredients into the wet ingredients using a mesh strainer. Add in the salt and turn the mixer to low and mix just enough so that the dry ingredients are incorporated into the wet.

Cake With FoilAdd in the walnuts and raisins and stir with a spoon just enough to blend them into the batter.

Pour this whole mess into your prepared pan, smoothing the top with a spatula so that it is no longer mess-like. Cover the pan with foil. You don’t need to worry about sealing up every little hole, we’re just looking to cover the top pretty well.


Lower the pan onto the trivet that was previously placed in the pressure cooker. Wow, that was a lot of P’s in a paltry period of time. Phew!

Set the pressure cooker to come up to high pressure for 30 minutes.

When time is up, let the pressure come down on its own for ten minutes, then do a quick release.

Pumpkin Spice Cake Finished

Carefully remove the pan from the pressure cooker and remove the foil. Let cool for a few minutes and turn onto a plate.

Cut into wedges and serve with whipped cream.

Pressure Cooker Pumpkin Spice Cake
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8 slices
A super moist dessert, perfect for Autumn and Winter
  • 1-1/4 cups (156 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup cooking oil
  • 1 cup pumpkin puree (all pumpkin, not pie filling)
  • ½ cup honey
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped walnuts
  • ½ cup raisins
  1. Place trivet and 1-1/2 cups of water in your pressure cooker
  2. Prepare non-perforated steam tray or cake pan by placing a disk of parchment in the bottom and greasing parchment and sides of pan
  3. In a bowl, combine flour, baking powder, baking soda, cinnamon, allspice and nutmeg and stir together
  4. In bowl of stand mixer, place the eggs, pumpkin, vanilla, cooking oil, brown sugar and honey.
  5. Mix on medium-high speed for 3-4 minutes to combine well and incorporate some air into mixture
  6. Sift the dry ingredients into wet ingredients
  7. Add the salt and mix on low just until dry ingredients are incorporated
  8. With a spoon or spatula, mix in the walnuts and raisins
  9. Pour batter into the prepared pan, smoothing the top
  10. Cover the pan with foil
  11. Lower the pan into the pressure cooker
  12. Lock the top on the cooker and set electric pressure cooker for 30 minutes at high pressure (25 minutes for stovetop cooker
  13. When time is up, let pressure subside for 10 minutes, then do a quick release
  14. Carefully remove cake from pressure cooker and let cool
  15. turn out onto plate
  16. Serve with whipped cream or topping of your choice


Pressure Cooker Red White & Blue Cobbler

Looking For a Quick Dessert for Your BBQ Bash? You’re Welcome!

Cobbler Plated2I know, I seem to be going full midwest on you all lately. First, I use Onion Soup Mix, then a Taco Seasoning packet, and now this. Cake Mix? What the heck was I thinking? Well, I guess I was thinking “mmmmmm, I need something tasty and quick for dessert.”

By using the pressure cooker, you can make a quick and tasty dessert without heating the entire kitchen.


And on top of that, four ingredients! That’s right, four!

This recipe uses the “Pot in Pan“, or “Bain Marie” method, much  like I used in my Pressure Cooker Grits recipe.

Steam Rack

You will be using the steam rack or trivet that came with your pressure cooker, along with a bowl or steam insert (solid, not perforated). It should be about 4 cup capacity or more. My insert has a handle, which makes things easier. If you use a bowl or a cake pan, you may need to fashion helper handles from aluminum foil, so that you are able to easily remove it from the pressure cooker. Mine is just about 4 cups, and was just about exactly the correct size. If yours seems a little small, you can just cut back a bit on all the ingredients.

Rack In Cooker

I call this “Red, White and Blue Cobbler”, though mine wasn’t quite as patriotic as I had intended. The title was derived from the ingredients, which I intended to be blueberries, red cherries and white cake mix, but my extremely clever idea was thwarted at every turn. The store I went to did not have white cake mix, so I used yellow. Either will work fine, by the way. The only canned cherries I could find were not all that red, although they were quite tasty.

PC Insert

So, the only 4 ingredients are 1 can of blueberries in syrup, 1 can of cherries in syrup, 1 box of white (or yellow) cake mix and 1 stick of butter.

Start by coating your pressure cooker insert with cooking spray, oil or butter. I used oil.

Melt the stick of butter ( I did it in the microwave, so as not to use the burners on the stove).

Blueberries and CherriesDump the blueberries and cherries into the insert or bowl. Dump the cake mix on top, and pat it down lightly. Pour the melted butter over the cake mix.

Berries, Cake Mix, Butter

Cover the insert with aluminum foil, sealing it as best as possible.

In the pressure cooker, add the minimum amount of water that your pressure cooker can use. I did this in the InstantPot, so the minimum was 1-1/2 cups. Then insert the steam rack, or trivet.

Cobbler Covered

Carefully lower the insert onto the steam rack in the pressure cooker.

Place the cover on the pressure cooker and set to reach high pressure.

If using an electric pressure cooker, set it for high pressure and set time for 20 minutes.

If using a stove top pressure cooker, set heat to high, and when pressure is reached, adjust heat to maintain high pressure, then set timer to 20 minutes.

When time is up, let pressure come down naturally for 20 minutes. If pressure isn’t fully released after 20 minutes, do a quick release.

Cobbler Finished

Let it cool for 5 minutes or so.

Carefully remove the foil and dish onto plate. Serve with whipped cream or vanilla ice cream (it is excellent with both!).


Have a wonderful 4th!

Pressure Cooker Red White & Blue Cobbler
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
Only four ingredients, and you have yourself a quick and tasty pressure cooker dessert.
  • Steam rack or trivet for your pressure cooker
  • Bowl, Insert or baking pan that will fit into your pressure cooker (at least 4 cups)
  • Aluminum foil for covering the insert
For Cobbler
  • 1 stick butter
  • 1 can blueberries in syrup (15 oz.)
  • 1 can cherries in syrup (15 oz.)
  • 1 box white or yellow cake mix (15 oz.)
  1. Melt the stick of butter in the microwave
  2. Coat the inside of the insert (or bowl, etc.) with cooking spray, butter or oil
  3. Pour the cherries and blueberries into the insert
  4. Pour the cake mix over the berries and pat down
  5. Pour the melted butter over the cake mix
  6. Cover the insert with aluminum foil, sealing as good as possible around handles, etc.
  7. Add the water to pressure cooker and insert the steam rack or trivet
  8. Lower the insert with berry/cake mixture onto the steam rack
  9. Put top on the pressure cooker
  10. If using electric pressure cooker, set for high pressure and 20 minutes
  11. If using a stovetop model, over high heat bring pressure cooker to high pressure, when high pressure is achieved adjust heat to maintain high pressure, then set timer for 20 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 20 minutes
  13. If pressure isn't fully released after 20 minutes, do a quick release
  14. Carefully remove insert from pressure cooker and let cool for around 5 minutes
  15. Spoon onto plates or bowls and top with whipped cream or vanilla ice cream

Pressure Cooker Pumpkin Custard

A Very Pressure Cooker Thanksgiving, Part II

 (The recipe has been updated to correct the amount of syrup and add brown sugar. That’s what happens when I try to write my post at midnight.)

You can’t have a Thanksgiving feast without desert. It’s just a fact. As someone who rarely has dessert, it still seems like the holiday is incomplete without some pumpkiny goodness. Sure, there are other holiday desserts of the non-pumpkin variety, but you can keep that mincemeat stuff. What the hell is that stuff anyway?

For me, pumpkin is synonomous with dessert as far as Thanksgiving is concerned.

And trying to exercise a modicum of restraint, eliminating the pastry from the dessert leaves a little wiggle room to sneak in an extra slice of turkey or two. And this is basically pumpkin pie without the crust. And since I will be cooking a big enough variety of items this Thanksgiving, I would rather not have to deal with a pastry as well.

I tried this once without the pressure cooker using this recipe. It was good, but I thought I could improve upon it using the pressure cooker and making a few changes. I may be biased, but the results were delish!

Since all four of my ramekins wouldn’t fit in a steamer basket, I placed them directly on the bottom of the pressure cooker in the water.

This makes four custards, aprroximately 10 oz. each. If you can’t fit all four into your pressure cooker at once, you could do two at a time.

Since this holiday season really snuck up on me, I have to hustle to get my Thanksgiving series in under the wire.

I have to admit, when I make these for the S.O. and myself, no matter how much restraint I try to exercise, these are so tasty that I usually tell myself I am only going to have one, then I put the empty ramekin in the sink, go back to my chair and sit down for 30 seconds before I get up to get a second one.
And here’s the recipe:


1 can (15 oz.) pumpkin (not pumpkin pie filling, get the one that is 100% pumpkin)

2 cups heavy cream (divided)

2 large eggs plus one yolk, lightly beaten

1 teaspoon cinnamon

1 teaspoon ground cloves

2 tablespoons butter

4 ounces or so walnut halves

1/3 cup plus 2 tablespoons maple syrup

1/3 cup brown sugar

1/2 teaspoon (approximately) freshly ground nutmeg (ground will probably work, but do yourself a favor and grind it yourself. It is definitely worth it!) Plus a little more for the top


In a large bowl (or the bowl of a stand mixer), combine pumpkin, 1 cup cream and eggs. Add in brown sugar and 1/3 cup maple syrup. Keep mixing. Add in cinnamon, ground cloves and the nutmeg. Mix for a couple minutes.

Divide between four ramekins. If your ramekins do not have lids, cover with foil
Put 1/2 cup water or whatever the minimum is for your pressure cooker in the pot of your cooker. Place the ramekins in the pot. Turn heat to high and cover.

When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes.

In the meantime, melt butter over medium heat in skillet. When butter is melted, add walnuts and toast them in the butter for a couple of minutes. When the walnuts start to take on a little color, add 2 tablespoons maple syrup and stir for a couple minutes more.

When timer sounds, remove pressure cooker from heat and release pressure naturally.

When pressure is released, remove ramekins from the pressure cooker. You can refrigerate for later, or let cool a little and serve warm.

When ready to serve, add the remaining cup of cream and the remaining syrup and whip (I used the immersion blender, but you can use your favorite whipping method. Just be sure to Whip It, Whip It Good)

Top each custard with walnuts

Top with whipped cream and enjoy!

Let me know how you like it!