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 + Savvy before, you know that we want to make recipes easy and do-able for everyone all in a short 35 minutes!
We love to share simple, easy-to-do recipes with you. 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.
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!
🍽️ Why This Recipe Works
Easy, easy, easy – I want you to think of this as “How to Use 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!!
Adaptable – You can make this recipe so many different ways by just changing up the ingredients a little bit.
Delicious and beautiful – This light and fluffy cake is so delicious with the thick layer to cream cheese frosting that you will just love sinking your teeth into it. Think of this recipe as a great one to use when you need to drop off an impressive cake to a sick friend, funeral or even as a treat at a baby shower.
🥄 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 Ziploc 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 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!
It’s amazing how quickly and easily you can make this cake. This isn’t a long and drawn out process, and it tastes incredible. Here are the main ingredients you need:
Lemon Cake Mix: We always use Betty Crocker Lemon Cake Mix, but you can swap it for another brand. We love how light, fluffy and delicious it turns out every time.
Eggs: They help bind the ingredients together. It’s hard to believe you can make a cake in your pressure cooker, but you sure can!
Icing: The icing is made with cream cheese, butter, powdered sugar, and vanilla. It’s literally so yummy I could eat it with a spoon…okay, I admit – I have eaten it with a spoon.
Be warned, I told you this is easy! If the ease of this recipe doesn’t kick start you to bake in your Instant Pot, nothing will.
Step One: Combine all the cake ingredients in a bowl and mix well.
Step Two: 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, if you like.
Step Three: 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!)
Step Four: Place the covered pan in the IP and put the lid on. Double check that you will be able to lift the handles of the TRIVET. It will be tight but you should be able to get your fingers and a thin pot holder in there to pull it out.
🍲 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 turning the valve.
⚠️ Be careful of the steam. I usually like to use a wooden spoon to push the valve so my fingers are far away from that steam.
Open the lid and lift the handles of the TRIVET to carefully remove the bundt pan and allow it to cool completely.
After it cools, carefully turn the bundt pan upside down and the cake will easily come out. The bundt cake pan is what is making this look fancier and harder than it is.
🥣 Make the Cream Cheese Frosting
Step One: Use a mixer to beat together the butter and cream cheese until it is 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 it is well 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.
Step Two: Pipe the frosting onto the cake. This is a nice and casual piping. 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.
📌 Freezing/ Meal Prep Instructions
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 ‘N 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!
Here are a few additional ideas I have for you:
Add grated lemon peels – if you have them, use them. If not, learn how to peel and store lemon peels. Use a few of these in this recipe to make the flavor of this cake even more fresh.
Change the cake mix – try a Funfetti Cake Mix to make a great kid’s birthday party cake.
Add mix ins – add mix ins like chocolate chips, Crasins, dried fruit and more. . You could also use the lemon/orange/cranberry mix that we use in then Cranberry Bliss Cake Mix Cookies in your cake.
Store this cake in the refrigerator for up to 3-4 days max. Make sure it is fully covered so no smells seep into it. Because it has cream cheese icing, I would not leave it out on the counter.
No worries at all. Use a 6-7 inch cake pan that will fit in your Instant Pot. You won’t get the ridges of the bundt cake but this will not impact the flavor at all.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Lemon Bundt Cake
- Hand Mixer
- Instant Pot
- 1 box Betty Crocker Lemon Cake Mix you can substitute
- 1 cup Water
- ½ cup Oil
- 3 Eggs
- 8 oz Cream Cheese softened
- ½ cup Butter softened
- 2 ½ 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 ¾ way full
- Cover with foil
- Add 1 ½ C water into the instant pot
- Place a trivet into the pot with the handles angled up 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 the cake from the bundt pan and place it on 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!