Reese Pumpkin Bundt Cake
Want a dessert that brings you back to your childhood? Try fluffy Reese Pumpkin Bundt Cake has chunks of your favorite candy, fall spices and is topped with a rich chocolate ganache.
Ingredients
- 2 C flour
- 1 tbsp Pumpkin pie spice
- 1 tsp Baking soda
- 1 C unsalted butter softened
- 1 ¼ C sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 C pure pumpkin puree
- 2 - 6 packs of Reese Peanut Butter Cups chopped (About 2 ½ C)
Chocolate Ganache
- 1 C Semi sweet chocolate chips
- ½ C heavy whipping cream
- Remaining chopped Resse for topping
Instructions
- Spray the instant pot bundt cake with pam baking spray and set aside
- Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined
- Using a larger mixing bowl, beat together the butter and sugar until light and fluffy
- Beat in the egg and vanilla until combined
- Beat in the pumpkin puree until smooth and combined
- Gradually beat in the dry ingredients until combined
- Fold in 1 ¼ C of the chopped Reese’s Scoop batter into the bundt pan
- Place a paper towel over the top of the bundt pan
- Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan
- Pour 1 ½ C of water into the instant pot
- Place the bundt cake onto the trivet and place the trivet into the pot
- Lock the lid in place and close the pressure release valve
- Set the timer on manual, high pressure for 20 minutes
- Allow the instant pot to naturally release for 10 minutes
- Release the pressure and open the lid
- Carefully remove from the trivet and place onto the counter to cool completely
- Using a small pot, heat up the heavy whipping cream until slightly boiling
- Pour chocolate chips into a heat safe bowl
- Pour heavy whipping cream over the chocolate chips and whisk until smooth
- Pour the ganache over the cake and let sit for a few minutes
- Sprinkle chopped Reese all over the top
- Allow ganache to set before cutting and enjoying!