Sweet and Simple Instant Pot Lemon Bundt Cake. All of those words in one short phrase should not turn you away! If you have hung out here at Savor and Savvy before, you know that we want to make recipes easy and do-able for everyone! Making jam? We have you covered! We showed you how to make the best Strawberry Mango Freezer Jam…It tastes delicious without all the sweat and work of canning. Do you want to make bread but you think it is intimidating? That’s ok, we show you how to make the simplest Dutch Oven Bread that is practically impossible to mess up. These are just a couple of examples of where you can rest assured, this is going to be SIMPLE.
So, instead of thinking of this as “How to Make a Lemon Bundt Cake in the Instant Pot,” I want you to think of this as “How to Make a Bundt Cake Using a Cake Mix in the Instant Pot.” Because that is what this is. A cake mix in the Instant Pot. It’s lemon, in a gorgeous pan with delicious thick icing…but it’s still a cake mix, guys! So we know it’s easy!!
This is PERFECT for anyone that is ready to start baking in the Instant Pot and was nervous. Don’t worry, the instructions are quick, easy and very clear. You won’t fail on this one! We made sure of it!
🥄 What Tools Do You Need?
Instant Pot This is obvious but I feel the need to put it there anyways. This is the one I use at home.
7” Bundt Pan This fits perfectly in the Instant Pot. Check out the reviews too. There is a larger 8” one, but the reviews are so-so. Given that, stick with a slightly smaller pan that you know you can rely on.
Disposable Icing Bag I love these as they are a little bit tougher material and can handle thick icing. You can use a large zip lock bag in a pinch as well, but when you go to squeeze the icing out, don’t push too hard or you will have a side blow out. Yes, I have had this happen when I am feeling cheap and need to get something done real fast. It stinks and I’m here to tell you – just be gentle!
Mixer – you can use a hand mixer or a stand mixer. Use what you have. It’s a cake mix and frosting. No need to go all crazy on this one.
Once you have the tools, let’s start making a cake!
Combine all the cake ingredients in a bowl and mix well, just as you would any old cake mix.
Spray the bundt pan and fill it ¾ of the way full with the batter. Cover with foil. You may have extra batter. You can use that in a small pan and bake it separately in the oven.
Pour 1½ cups of water in the bottom of the Instant Pot. Place the TRIVET in the IP. Make sure that the TRIVET’s handles are upright and not hidden underneath. You will use them to help pull the bundt pan out when it’s done. (OOHHHHH, that’s why the handles are there! Yep, there are times like this when they are needed!)
Place the covered bundt pan in the IP and put the lid on. Double check that you will be able to lift the handles of the TRIVET.
🍲 Instant Pot Settings
Make sure the VALVE is in the CLOSED POSITION. Look in the manual if you are unsure how to do this. Mine has to be turned all the way to the left but check your model. If you aren’t sure, here is the link to Instant Pot’s Manuals so you can verify.
Place on manual high pressure for 35 minutes. When you hear the beeper, manually release the pressure by carefully turning the valve. Be careful of the steam.
Lift the handles of the TRIVET to carefully remove the bundt pan from the Instant Pot and allow it to cool completely.
Carefully turn the bundt pan upside down and the cake will easily come out.
🥣 Making the Cream Cheese Frosting
Using a mixer, beat together the butter and cream cheese until smooth and creamy. This will take a couple of minutes. Don’t skimp on time here. Gradually beat in the powdered sugar and vanilla until combined. I add a little powdered sugar at a time or my kitchen looks like ❄️ January ❄️ in Minnesota ❄️ real fast! Scoop into the piping bag and cut the tip off.
Pipe the frosting onto the cake. This is a nice and casual piping of the icing. It is meant for all skill levels (which is why we do it that way!) and everyone will shine. At the end of the day, everyone loves the taste of the icing, and we aren’t too concerned how pretty it was, right?
Cut and serve.
🍋 How to Store
Store this cake in the refrigerator for up to 3-4 days max. Make sure it is fully covered so no smells seep into the cake. Because it has cream cheese icing, I would not leave it out on the counter.
📌 Freezing/ Meal Prep Instructions
Absolutely! Make the cake as above and after it has cooled, place it on a sheet pan for 8-12 hours to freeze. Remove from the freezer and then double wrap it up really well with Press and Seal and then a good layer of quality foil. If you wrap it well, it can keep for 4-6 weeks, no problem.
Take the cake out of the freezer and defrost it in the refrigerator the night before you want to put the icing on. Remove from the refrigerator for 30-40 minutes to bring to room temperature before adding the icing. Serve!
‼️If you like this simple dessert, check out these other Cake Mix ideas!!
Easy Steps to Make this 5 Ingredient Slow Cooker Apple Dump Cake – This is soooo good and is a true dump and go recipe, but you can’t tell by the flavor! Make sure to add a whipped topping or ice cream to this one as it is DELISH!
My Favorite of All Time Cranberry Bliss Cake Mix Cookies – This is going to win HANDS DOWN at every single cookie exchange you take it to. I get requests for this one out the wazoo! Do you see that icing drizzling down the cookies? Yep, it is so yummy!
How to Make Funfetti Cookies – This is a huge hit in our house when you need a fast cookie without fuss. The sprinkles are already in the mix so you are pretty much done in 30 minutes. Who knew cake mix cookies could be THIS EASY?
Instant Pot Lemon Bundt Cake
- Hand Mixer
- Instant Pot
- 1 box Betty Crocker Lemon Cake Mix you can substitute
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 2 1/2 cup powdered sugar
- 1 tsp vanilla
Make the Cake
- Follow the directions on the back of the box to make the cake batter
- Spray the bundt pan with baking spray
- Pour the batter about 3/4 way full
- Cover with foil
- Add 1 1/2 C water into the pot
- Place a trivet into the pot and place the bundt pan inside
- Place on manual high pressure for 35 minutes. Once the beeper beeps, do a quick pressure release
- Carefully remove the bundt pan from the instant pot and allow to cool completely.
- Remove from the bundt pan and onto a serving plate.
Make the Icing
- Using a standing mixer, beat together the butter and cream cheese until smooth and cream. Gradually beat in the powdered sugar and vanilla until combined.
Scoop into the piping bag and cut the tip off. Pipe the frosting onto the bundt pan.
- Cut and serve!