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Instant Pot Pumpkin Coffee Cake - Gluten Free Dairy Free Version

<p>This delicious and simple pumpkin coffee cake comes together like magic in your Instant Pot. Not only is it dairy and gluten free but it’s also It is easy to eat on the run as your head into the office or drop the kids off at school.</p>
6 Servings Recipe By

Ingredients

  • 1/8 cups Water
  • 7 1/2 ounces Pumpkin, Canned
  • 1 individual Egg
  • 1/2 tablespoons Vanilla #1
  • 1 teaspoon Pumpkin Pie Spice
  • 9 ounces Cake Mix, Yellow, Gluten Free
  • 1/2 teaspoons Baking Soda
  • 1/4 cups Brown Sugar #1
  • 1/4 cups Flour, Gluten Free All-Purpose
  • 2 tablespoons Butter, Dairy Free
  • 1/4 cups Brown Sugar #2
  • 1/8 cups Sugar
  • 1/2 teaspoons Vanilla #2
  • 1/8 cups Milk, Dairy Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/6 of cake
  • 314 Calories
  • 5g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 380mg Sodium
  • 65g Total Carb
  • 0g Fiber
  • 39g Total Sugars (Includes 21g Added Sugars)
  • 3g Protein
  • 14 WW Freestyle

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. Mix water, pumpkin, eggs, vanilla #1 and pumpkin pie spice.
  3. Add the GF cake mix and baking soda until combined.
  4. Divide the batter among greased pans. Use 1 springform pan (or cake pan) per 6 servings.
  5. In a mixing bowl, mix brown sugar #1, GF flour and softened dairy free butter.
  6. Sprinkle on the top of the cake. Cover with foil.
  7. Add 1 cup of water and the trivet to Instant Pot.
  8. Use a foil sling to lower pan onto trivet. Lock lid into place and seal steam nozzle.
  9. Bake on high pressure for 30 minutes.
  10. Let pressure release naturally.
  11. Combine brown sugar #2, sugar, vanilla #2, and dairy free milk in a saucepan and let simmer.
  12. Poke holes in cake with toothpick.
  13. Pour glaze over top of cake.

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. Mix water, pumpkin, eggs, vanilla #1 and pumpkin pie spice.
  3. Add the GF cake mix and baking soda until combined.
  4. Divide the batter among greased pans. Use one springform pan (or cake pan) per 6 servings.
  5. In a mixing bowl, mix brown sugar #1, GF flour and softened dairy free butter.
  6. Sprinkle on the top of the cake. Cover with foil.
  7. Add 1 cup of water and trivet to Instant Pot.
  8. Use a foil sling to lower pan onto trivet. Lock lid into place and seal steam nozzle.
  9. Bake on high pressure for 30 minutes.
  10. Let pressure release naturally.
  11. Combine brown sugar #2, sugar, vanilla #2, and dairy free milk in a saucepan and let simmer.
  12. Poke holes in cake with toothpick.
  13. Pour glaze over top of cake.
  14. Let cool
  15. Cut into individual pieces, wrap in foil and divide among labeled gallon freezer bags.

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. Serve at room temperature or warm for a few minutes in the microwave.

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