Instant Pot Hummingbird Cake–a moist bundt cake with pecans, cinnamon, banana, crushed pineapple and cream cheese frosting!
Instant Pot Hummingbird Cake
I couldn’t believe how delicious this cake was! I am not a cake person…I like brownies and cookies way more than cake. But this cake may have changed my mind. It is moist and has great flavor with the cinnamon, banana and pineapple. I’m usually not a fan of nuts in my desserts either. But the toasted pecans were a welcome treat. And the frosting is seriously the best. How can you beat cream cheese frosting?? I’ll be definitely making it for Greg’s birthday in a few weeks. He loved it too!
Ingredients/Substitution Ideas
- Chopped pecans
- All purpose flour
- White sugar
- Baking soda
- Cinnamon
- Salt
- Eggs
- Banana–brown bananas work great
- Crushed pineapple
- Canola or vegetable oil
- Vanilla extract
- Cream cheese or Neufchâtel
- Powdered sugar
- Milk–or cream
Steps
This recipe is made in the Instant Pot by using the pot-in-pot method. I used my 6 cup (half size) bundt cake pan* and my OXO trivet*.
- Toast the pecans by baking on a cookie sheet in a 350 degree oven for 8 minutes. Set aside.
- Add dry ingredients: In a mixing bowl whisk together the flour, white sugar, baking soda, cinnamon and salt.
- Add in wet ingredients: Stir in the eggs, banana, pineapple, oil and 1 tsp of the vanilla until moistened.
- Pour into pan: Spray a 7 inch bundt cake pan with non-stick cooking spray. Add the pecans into the bottom of the pan. Scrape the batter into the pan. Cover the pan with foil.
- Prepare Instant Pot: Pour 1 ½ cups of water into Instant Pot. Place the cake pan on a trivet. Lower the trivet with the pan on top into the Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. When time is up release the pressure by moving valve to venting. Remove the lid.
- Place cake on a plate: Move the pan out of the Instant Pot, remove the foil. It make look moist and not all the way cooked through but it is. Place a plate on top of the pan and then invert to flip the pan onto the plate.
- Make the frosting by adding cream cheese, 1 tsp of vanilla, powdered sugar and 1 Tbsp of the milk to a mixing bowl. Use a hand mixer to mix until well blended. Add in the remaining tablespoon of milk, 1 teaspoon at a time, mixing until smooth.
- Frost the cake: Evenly drizzle the frosting over your bundt cake. Continuously turn the plate as you pour the frosting to coat evenly. Gently tap and rock plate to encourage the frosting to drip down the bundt cake. Decorate with extra pecans.
- Slice and serve!
Notes/Tips
- I used my 6 quart Instant Pot*. You can also use an 8 quart pot. I used my 6 cup (half size) bundt cake pan* and my OXO trivet*.
- Store leftovers in an airtight container* on the counter for up to 3 days or in the freezer for up to 3 months.
- Other recipes you can make with crushed pineapple are Easiest Ever Pineapple Cake or Pineapple Bars.
More Instant Pot recipes to make with your bundt cake pan…
- Instant Pot 7UP Cake
- Instant Pot Earthquake Cake
- Instant Pot Apple Cider Donut Cake
- Instant Pot German Chocolate Bundt Cake
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Instant Pot Hummingbird Cake
- Prep Time: 25 minutes
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
A moist spice bundt cake with pecans, banana, crushed pineapple and cream cheese frosting!
Ingredients
- 1/2 cup chopped pecans (plus more to decorate top of cake)
- 1 2/3 cup all purpose flour
- 1 cup white sugar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 3/4 cup mashed banana
- 1/3 cup crushed pineapple (do not drain)
- 6 Tbsp canola or vegetable oil
- 2 tsp vanilla extract, divided
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 Tbsp milk
Instructions
- Toast the pecans by baking on a cookie sheet in a 350 degree oven for 8 minutes. Set aside.
- In a mixing bowl whisk together the flour, white sugar, baking soda, cinnamon and salt.
- Stir in the eggs, banana, pineapple, oil and 1 tsp of the vanilla until moistened.
- Spray a 7 inch bundt cake pan with non-stick cooking spray. Add the pecans into the bottom of the pan. Scrape the batter into the pan. Cover the pan with foil.
- Pour 1 ½ cups of water into Instant Pot. Place the cake pan on a trivet. Lower the trivet with the pan on top into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. When time is up release the pressure by moving valve to venting. Remove the lid.
- Move the pan out of the Instant Pot, remove the foil. It make look moist and not all the way cooked through but it is. Place a plate on top of the pan and then invert to flip the pan onto the plate. Let it cool completely before frosting the cake.
- Make the frosting by adding cream cheese, 1 tsp of vanilla, powdered sugar and 1 Tbsp of the milk to a mixing bowl. Use a hand mixer to mix until well blended. Add in the remaining tablespoon of milk 1 teaspoon at a time mixing until smooth.
- Evenly drizzle the frosting over your bundt cake. Continuously turn the plate as you pour the frosting to coat evenly. Gently tap and rock plate to encourage the frosting to drip down the bundt cake. Decorate with extra pecans.
- Slice and serve!
- Category: Dessert
- Method: Instant Pot
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Will the 7” springform pan work? I’m one of those cheapskates that hasn’t purchased a Bundt pan yet. If I put a glass inside to make it a Bundt pan, I’m afraid it won’t hold all of the batter. Any suggestions?
I think it will hold the batter just fine but my concern is that it won’t cook through properly and evenly. You could try it though and see how it goes! You could also try just baking in the oven.
It looks delicious. Is it possible to make with a regular cake pan?
My concern is that it won’t cook evenly that is the benefit of the bundt cake pan. You could try baking in the oven, although I haven’t tried it in the oven so I’m not sure how long.
Q: Do you let the cake cool before frosting it?
Yes sorry I will put that in the instructions
Karen this sounds so yummy! Could be perfect for Father’s Day. I’m just unsure about whether the bundt pan I got with a kit for my IP is big enough. It holds ~4 Cups of liquid. Sound close to yours, Karen?
Mine holds 6 cups: https://amzn.to/391RQVj
So I don’t think yours will be big enough because my batter was fairly close to the top.
Hmmm, drat 😒! Still, thanks for the reply, Karen. Guess I need to go shopping and upgrade! This cake ‘wants’ me to make it 🙂
I’m so glad to see this. This is our fav. Cake of all time. I’m used to making the 3 layer and the cupcake size. This will make life a lot easier .. thank u! ✌🏼
★★★★★
mmmm the 3 layer cake sounds great!
It seems like it would take less time to make it in the regular oven and you’d get twice as much. Other than that it looks absolutely delicious. I watch General Hospital and one of the characters takes hummingbird cake to his mama on her birthday. ☺️
haha! That’s fun! Yes you can make it in the oven. I’m sure both ways would be great.
Don’t you have to let the cake cool completely before frosting it?
Yes, just added that to the instructions.