Instant Pot Applesauce Cake: Your Ultimate Guide to a Moist, Easy Fall Dessert

As the crisp autumn air whispers through the trees and leaves begin their vibrant transformation, our thoughts naturally drift to cozy flavors and comforting treats. If you’re yearning for the quintessential tastes of fall but dread the heat of a conventional oven, then this Instant Pot Applesauce Cake is your dream come true! Imagine sinking your teeth into an incredibly moist apple cake, rich with warm spices, and crowned with crunchy, candied pecans – all effortlessly baked in your trusty pressure cooker.

This delightful dessert captures the essence of autumn in every bite. Forget the sweltering kitchen; one of the absolute best perks of baking a cake in your Instant Pot is that you can achieve a perfectly baked, wonderfully moist result without ever turning on your oven. This means you can enjoy all the comforting aromas of a freshly baked cake even when the weather hasn’t quite caught up with your fall cravings. It’s truly the best of both worlds!

Our Instant Pot Applesauce Cake isn’t just a recipe; it’s an experience. It’s about bringing the warmth and deliciousness of homemade baking into your home with minimal fuss. The pressure cooking method locks in moisture, resulting in a cake that’s far from dry, boasting a tender crumb that melts in your mouth. The combination of sweet applesauce, aromatic cinnamon, nutmeg, and cloves, along with the delightful crunch of brown sugar-pecan topping, creates a symphony of flavors that will quickly become a seasonal favorite.

Why You’ll Love This Instant Pot Applesauce Cake Recipe

There are countless reasons why this Instant Pot Applesauce Cake will earn a permanent spot in your recipe collection, especially during the fall season. First and foremost, the Instant Pot guarantees an unbelievably moist cake every single time. The sealed environment of the pressure cooker traps steam, infusing the cake with moisture and preventing it from drying out, a common pitfall in traditional oven baking. This is particularly beneficial for cakes, as it results in a consistently tender and delightful texture.

Secondly, the convenience factor is unmatched. No preheating a large oven, no heating up your entire kitchen, and a relatively hands-off cooking process once it’s in the Instant Pot. This makes it perfect for busy weeknights, last-minute dessert cravings, or when you simply want to enjoy a homemade treat without all the fuss. Plus, it frees up your oven for other dishes if you’re preparing a larger meal.

Beyond the practical benefits, the flavor profile of this applesauce cake is simply irresistible. It strikes the perfect balance between sweet and spicy, with the natural sweetness of applesauce complemented by a medley of warm fall spices. The candied pecan topping adds a fantastic textural contrast and an extra layer of nutty, caramelized flavor that elevates the cake from good to extraordinary. It’s like a hug in cake form, embodying all the comforting feelings of autumn.

Instant Pot Applesauce Cake Recipe

Ready to dive into the comforting embrace of this perfect fall dessert? Let’s get cooking!

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 60 minutes (plus natural pressure release)
Total time: Approximately 90 minutes

Ingredients

5 tablespoons unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1/4 cup milk (whole or 2%)
1 cup unsweetened applesauce (store-bought or homemade)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
¼ cup halved pecans
2 tablespoons brown sugar, packed (for topping)
Caramel sauce for topping, optional
1 cup water (for Instant Pot)

Instructions

In a large mixing bowl, using an electric mixer or by hand, cream together the softened unsalted butter and 1/2 cup of brown sugar until light and fluffy. This usually takes about 2-3 minutes.
Add the egg, milk, unsweetened applesauce, and vanilla extract to the creamed butter and sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until thoroughly combined. This ensures the leavening agents and spices are evenly distributed throughout the dry ingredients.
Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; overmixing can lead to a tough cake. A few lumps are perfectly fine.
Prepare your 7-inch springform pan by spraying it generously with nonstick cooking spray. Pour the cake batter evenly into the prepared pan.
In a small bowl, mix together the 2 tablespoons of brown sugar and the halved pecans. Sprinkle this mixture evenly over the top of the cake batter in the springform pan. This will create a delightful, slightly candied pecan topping.
Carefully cover the top of the springform pan tightly with aluminum foil. This prevents condensation from dripping onto the cake during pressure cooking and keeps the cake moist.
Pour 1 cup of water into the bottom of your Instant Pot inner pot. Place the trivet (the metal rack that came with your Instant Pot) into the inner pot.
Carefully lower the covered springform pan onto the trivet in the Instant Pot. Ensure the pan is stable and not touching the water directly.
Secure the lid on your Instant Pot and turn the sealing valve to the “Sealing” position.
Select the “Manual” or “Pressure Cook” setting and set the cooking time to 60 minutes on High Pressure.
Once the cooking cycle is complete, allow for a natural pressure release (NPR) for at least 15-20 minutes. This means you do nothing and let the pressure release on its own. After 15-20 minutes, if there is still pressure, carefully turn the sealing valve to “Venting” to quick release any remaining pressure.
Once the float valve has dropped, carefully remove the lid. Using oven mitts, carefully lift the springform pan out of the Instant Pot using the trivet handles.
Remove the aluminum foil and let the cake cool in the pan on a wire rack for at least 20-30 minutes before releasing the springform collar. This allows the cake to firm up and prevents it from breaking.
Once cooled slightly, release the springform collar and transfer the cake to a serving plate. Slice and serve warm or at room temperature.
For an extra indulgent touch, drizzle with caramel sauce before serving.

Tips for the Perfect Instant Pot Applesauce Cake

Achieving the perfect moist and flavorful Instant Pot Applesauce Cake is easy with a few simple tips:

Use Unsweetened Applesauce: This allows you to control the sweetness of the cake. If you only have sweetened applesauce, you might want to slightly reduce the amount of brown sugar in the batter.
Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense cake.
Proper Pan Size is Key: A 7-inch springform pan is ideal for a 6-quart or 8-quart Instant Pot. Ensure your pan fits comfortably inside your Instant Pot with enough room for the trivet and lid to close properly.
Cover with Foil: Tightly covering the pan with aluminum foil is crucial. It prevents condensation from the Instant Pot from dripping onto your cake, which could make the top soggy. It also helps in even cooking.
Natural Pressure Release is Your Friend: Allowing a natural pressure release (NPR) helps the cake settle and continue to cook gently, preventing it from cracking or sinking. Don’t be tempted to quick release immediately.
Check for Doneness: Although the cooking time is reliable, you can always insert a wooden skewer or toothpick into the center of the cake after cooking. If it comes out clean, the cake is done.
Softened Butter: Ensure your butter is truly softened (room temperature) for easy creaming with the sugar. This creates a light and airy base for your cake.

Customizing Your Applesauce Cake

While this Instant Pot Applesauce Cake is perfect as is, it’s also wonderfully versatile and open to customization. Feel free to experiment with these ideas to make it uniquely yours:

Add-ins: Fold in ½ cup of raisins, dried cranberries, chopped dates, or even mini chocolate chips with the dry ingredients for extra flavor and texture.
Nut Variations: If pecans aren’t your favorite, try walnuts or almonds for the topping. You could also toast the nuts lightly before adding them for enhanced flavor.
Spice It Up: If you love a stronger spice profile, you can slightly increase the amounts of cinnamon, nutmeg, and cloves, or add a pinch of allspice or ginger.
Glazes and Frostings:
- Cream Cheese Frosting: A classic pairing for applesauce cake.
- Simple Glaze: A quick glaze of powdered sugar, a splash of milk, and a hint of vanilla or maple extract is also delicious.
- Brown Butter Glaze: Brown some butter, then whisk in powdered sugar and a bit of milk for a rich, nutty topping.
Streusel Topping: Instead of just pecans and brown sugar, you could make a full streusel topping with flour, butter, brown sugar, and spices for an extra crumbly layer.

Serving and Storage Suggestions

This Instant Pot Applesauce Cake is incredibly versatile when it comes to serving. Enjoy it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an indulgent dessert. It’s also fantastic cooled and enjoyed with a cup of coffee or tea for breakfast or an afternoon treat. The flavors tend to meld even more beautifully after a day, making it a wonderful make-ahead option.

To store any leftover cake, ensure it is completely cooled. Place it in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for up to a week. If you wish to freeze the cake, wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Frequently Asked Questions (FAQs)

Can I use a different size springform pan?

A 7-inch springform pan is recommended for most 6-quart and 8-quart Instant Pots. If you use a smaller pan (e.g., 6-inch), the cake will be taller, and you may need to increase the cooking time slightly. If you use a larger pan (e.g., 8-inch), the cake will be shorter, and the cooking time might need a slight reduction. Always ensure your pan fits comfortably inside your Instant Pot.

Can I use sweetened applesauce instead of unsweetened?

Yes, but you might want to adjust the sugar content. If using sweetened applesauce, consider reducing the brown sugar in the cake batter by 1/4 cup to avoid an overly sweet cake.

What if I don’t have a springform pan?

You can use any oven-safe, pressure cooker-safe cake pan that fits inside your Instant Pot. A 7-inch round cake pan will work, but you’ll need to line the bottom with parchment paper and grease the sides well for easier removal. Alternatively, you can create a foil sling to lift a regular cake pan in and out of the Instant Pot.

How do I prevent a soggy bottom on my Instant Pot cake?

The key steps to prevent a soggy bottom are ensuring the pan is tightly covered with aluminum foil to keep condensation out, and making sure the pan is placed on the trivet, elevated above the water in the Instant Pot.

Can I double the recipe?

Doubling the recipe is not recommended for a single Instant Pot cooking cycle, as it will likely not fit into the standard pans and would require a significantly longer cooking time, which can impact the cake’s texture. It’s best to bake two separate cakes if you need a larger quantity.

Can I make this cake gluten-free?

While this recipe hasn’t been tested with gluten-free flour, you can often substitute all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) for similar results. Results may vary slightly in texture.

Nutrition Information

Serving Size: 1 (This information is a general estimate and can vary based on portioning and specific ingredients used.)
Amount Per Serving Calories 1635 Total Fat 41g Saturated Fat 23g Cholesterol 112mg Sodium 3014mg Carbohydrates 298g Sugar 147g Protein 22g

Please note: The provided nutrition information is an estimate. Calorie and macronutrient counts can vary significantly based on specific ingredient brands, exact measurements, and serving sizes. It is provided for informational purposes only and should not be considered professional dietary advice.

Don’t let another fall season pass without experiencing the incredible moistness and heartwarming flavors of this Instant Pot Applesauce Cake. It’s truly a game-changer for homemade desserts, offering convenience without sacrificing taste. Whether you’re making it for a special occasion or just a cozy night in, this pressure cooker applesauce cake is guaranteed to be a hit!

Not ready to bake this instant pot applesauce cake recipe right this second? No problem! Pin this post to your favorite dessert or Instant Pot recipe board on Pinterest so you can easily find it once you’re ready to whip up this amazing fall treat!