Kid friendly
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Pressure Cooker Sticky Pumpkin Caramel Cake is a fall treat that’s moist, delicious, and irresistible!
I don’t want to shout it from the rooftops yet, but I think Austin’s version of Fall might have arrived. I say Austin’s version of Fall because the leaves still won’t fall (if they even decide to do so) until December or January and the temperatures will stay in the 70s and 80s for the same amount of time. But, when we’re comparing the season to a normal summer, we have lots to celebrate! A 20 degree temperature drop still makes you bring out your sweaters and boots and all things pumpkin.
This is the first time I’ve blogged a actual pressure cooker cake on Kitschen Cat. I have a few recipes for cheesecake and a couple for breakfast cakes, but this is the first CAKE cake. So, it’s an exciting day! As with most things I’ve tackled in the pressure cooker, I was actually surprised at how well it turned out! The cake is completely moist, but still cooked all the way through, and not gummy or too sticky. It’s a little more dense than your average oven cake, which is pretty obvious given the moist environment, but I’m a big fan! After all, who doesn’t love a ooey gooey ultra melt in your mouth cake?
As I’ve noted in the recipe below, the batter is enough for you to make 2 cakes, which I highly recommend you doing rather than trying to make 1 big cake. In my experience, 1 giant cake is just too thick and does turn out underdone and gummy. So, make one cake, refrigerate the remainder of the batter, then make the second one the next day {cause cake #1 is guaranteed to be gone by then!}
Other Cakes You’ll Love!
Pressure Cooker Dark Chocolate Almond Butter Lava Cakes
Pressure Cooker Simple Coconut Cake
Vanilla Pound Cake with Fresh Peaches and Blueberries
Pressure Cooker Sticky Pumpkin Caramel Cake
- Total Time: 1 hour
- Yield: 2, 4-6 serving cakes 1x
Description
Pressure Cooker Sticky Pumpkin Caramel Cake is a fall treat that’s moist, delicious, and irresistible!
Ingredients
Scale
- 4 eggs
- 1 15oz can pumpkin puree
- 1 1/3 cups granulated sugar
- 1 teaspoon vanilla (affiliate)
- 1 cup butter (affiliate) (2 sticks), melted and browned
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1 cup caramel sauce
- 1/4 cup chocolate chips (affiliate)
Instructions
- In large mixing bowl, whisk together eggs, pumpkin, sugar, and vanilla.
- Meanwhile, in a small saucepan, melt butter on medium high heat until butter starts to bubble and little brown flecks start to appear. Remove from heat and let cool slightly, then whisk into wet mixture.
- Add pumpkin pie spice, salt, baking soda, baking powder, and flour, whisk until batter is smooth.
- Divide batter in half.
- Pour 1 cup of water into pressure cooker, then lower trivet into bottom of pot.
- Prepare a small springform pan or other baking dish by placing a layer of parchment paper in the bottom or just coating the pan with cooking spray.
- Pour half of the batter into pan, then gently lower onto trivet.
- Lock lid and set to high pressure for 25 minutes.
- When time is up, let pressure naturally release for 15 minutes then release any remaining pressure.
- Top with caramel sauce and chocolate chips, then slice and serve.
Notes
This recipe makes enough batter for 2 cakes.
- Prep Time: 10 mins
- Cook Time: 50 mins