Pumpkin Bundt Cake with Butterscotch
By :This Old Gal, Jill Selkowitz
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Votes: 0
Rating: 0
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Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 13 minutes
Cook Time 35 minutes
Servings
10 servings
Ingredients
  • 1/4 cup Butter melted
  • 1 box Duncan Hines Yellow Cake Mix
  • 1 cup Pure Pumpkin Puree
  • 5 large eggs
  • 1/4 cup whole milk
  • 1 3.4 ounce box Instant Butterscotch Pudding Mix
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup Whole Pecans chopped
Tools
  • Angel Food Cake Pan
  • 1 Stainless Steel Short Legged Trivet your pc comes with one
  • 1 recipe Homemade Butterscotch Whipped Cream
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 13 minutes
Cook Time 35 minutes
Servings
10 servings
Ingredients
  • 1/4 cup Butter melted
  • 1 box Duncan Hines Yellow Cake Mix
  • 1 cup Pure Pumpkin Puree
  • 5 large eggs
  • 1/4 cup whole milk
  • 1 3.4 ounce box Instant Butterscotch Pudding Mix
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup Whole Pecans chopped
Tools
  • Angel Food Cake Pan
  • 1 Stainless Steel Short Legged Trivet your pc comes with one
  • 1 recipe Homemade Butterscotch Whipped Cream
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Place butter in measuring cup and microwave for 20 seconds, or until almost completely melted.
  2. To medium mixing bowl, add cake mix, pumpkin puree, eggs, milk, pudding mix, pumpkin pie spice, vanilla extract, baking powder, sea salt and melted butter. If you like nuts in your cake, fold them in now, otherwise, add them to individual servings on top of the butterscotch whipped cream.
  3. Mix at low speed for one minute and then increase speed to high and mix until there are no lumps, 2-5 minutes.
  4. Grease cake pan with butter and carefully pour in batter.
  5. Add 1.5 cups water to cooking pot and place a short legged trivet. Place cake pan onto trivet.
  6. Lock on lid and close pressure valve. Cook at high pressure for 35 minutes. When beep sounds, wait 5 minutes and the release the rest of the pressure.
  7. Remove cake from pressure cooker and place on a backing cooling rack for 15 minutes. Invert cake from pan onto cooling rack and let cool the rest of the way.
  8. Serve with a dollop of Homemade Butterscotch Whipped Cream.
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