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!