Instant Pot Apple Pumpkin Spice Cake

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale.
3. Add pumpkin puree and beat to combine.
4. Add applesauce and beat to combine.
5. Beat in eggs one at a time. Then stir in vanilla extract.
6. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
7. In a separate bowl, toss apples with a bit of the flour mixture. (This will keep them from sinking in the batter.) Set aside.
8. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined.
9. Gently fold in diced apples.
10. Use 1 spring-form or round cake pan per 6 servings. Grease oven proof baking pan generously with cooking spray or oil. Pour batter evenly into prepared pan. Cover loosely with foil.
11. Add 1 cup of water into Instant Pot and add trivet.
12. Create a foil sling to lower the prepared pan onto the trivet.
13. Lock lid into place and seal steam nozzle.
14. Cook on high pressure for 30 minutes.
15. Let pressure release naturally.
16. Sprinkle cake with powdered sugar. Cut into individual slices and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale.
3. Add pumpkin puree and beat to combine.
4. Add applesauce and beat to combine.
5. Beat in eggs one at a time. Then stir in vanilla extract.
6. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
7. In a separate bowl, toss apples with 2 Tablespoons of the flour mixture. (This will keep them from sinking in the batter.) Set aside.
8. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined.
9. Gently fold in diced apples.
10. Use 1 springform or cake pan per 6 servings. Grease baking pan generously with cooking spray or oil. Pour batter evenly into prepared pan. Cover loosely with foil.
11. Add 1 cup of water into Instant Pot and add trivet.
12. Create a foil sling to lower the prepared pan onto the trivet.
13. Lock lid into place and seal steam nozzle.
14. Cook on high pressure for 30 minutes.
15. Let pressure release naturally.
16. To freeze individual portions, gently run a spatula or butter knife along the edge of pan and carefully invert onto a wire cooling rack. Cool completely.
17. Cut cake into individual slices. Place parchment paper in between pieces and divide among freezer bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Sprinkle thawed cake with powdered sugar and serve.