Pecan Chocolate Chip Cake


  • 7.5 oz yellow cake mix
  • 1 tbsp brown sugar
  • 1/4 cup Water
  • 1/4 cup oil
  • 1/3 cup sour cream
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • Chocolate drizzle
  • In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
  • Fold in chocolate chips and pecans.
  • Coat the inside of a 6 cup bundt pan with nonstick spray
  • Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
  • Pour 1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
  • Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
  • Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.
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