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Pressure Cooker Sticky Pumpkin Caramel Cake


  • Author: Jessie
  • 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

  1. In large mixing bowl, whisk together eggs, pumpkin, sugar, and vanilla.
  2. 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.
  3. Add pumpkin pie spice, salt, baking soda, baking powder, and flour, whisk until batter is smooth.
  4. Divide batter in half.
  5. Pour 1 cup of water into pressure cooker, then lower trivet into bottom of pot.
  6. 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.
  7. Pour half of the batter into pan, then gently lower onto trivet.
  8. Lock lid and set to high pressure for 25 minutes.
  9. When time is up, let pressure naturally release for 15 minutes then release any remaining pressure.
  10. 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