Cup of Yum
1. In a large bowl, mix together the vanilla cake mix, eggs, water, and oil.
2. Fold in the chopped walnuts
3. Grease and flour a 7 inch bundt pan.
4. Pour the cake batter into the bundt pan, about ¾ way full
5. Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
6. Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
7. Close lid and set to sealing.
8. Cook on high pressure for 35 minutes.
9. Quick pressure release.
10. Let cool on a cooling rack for 30-60 minutes.
11. Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wire rack above a cookie sheet

Cream Cheese Glaze

1. In a large bowl, whisk together the cream cheese, powdered sugar, vanilla extract and milk until combined, creamy and smooth
2. Pour over the bundt cake
3. Allow to set in the fridge for 30 minutes

Chocolate gananche

1. Using a small pot, heat up the heavy whipping cream until slightly boiling
2. Pour chocolate chips into a heat safe bowl
3. Pour heavy whipping cream over the chocolate chips and whisk until smooth
4. Pour the ganache over the cake and let sit for a few minutes
5. Sprinkle the chopped pecans on top
6. Allow ganache to set before cutting and enjoying!