Instant Pot Pineapple Upside Down Cake
Instant Pot Pineapple Upside Down Cake
- NOTE: This is going to make TWO cakes. For proper (and truly amazing) results, only ONE cake may be cooked in an Instant Pot at a time in a separate pan using a pot-in-pot method. If you have two Instant Pots, you can make them simultaneously. If not, you can make one after the other OR just cut the recipe in half!
- 1 box of Pineapple Cake mix (I used Duncan Hines Pineapple Supreme)
- 3 extra large eggs (since 3 is an odd number, if halving the recipe use 2 small eggs)
- 20 oz can of Pineapple Rings in their juices (NOT in heavy syrup – there is a difference and the can will specify), with the rings separated from the juice. There will be 10 rings in the can
- 1/2 cup of canola oil (vegetable oil is fine too but I suggest canola for this)
- 1/4 cup of water
- 3.4 oz packet of Vanilla Jell-O Instant Pudding mix (make sure it’s “Instant”)
- 1 stick (1/2 cup) of salted butter
- 1 cup of dark brown sugar, packed
- Maraschino cherries, stem removed
This recipe calls for making TWO cakes. For proper (and truly amazing) results, only ONE cake may be cooked in an Instant Pot at a time in a separate pan using a pot-in-pot method. If you have two Instant Pots, you can make them simultaneously. If not, you can make one after the other OR just cut the recipe in half and save the rest of the cake mix for another day!
Don’t have those special pans and don’t plan on getting them (even though you so totally should)? Just use any (including a cheap disposable aluminum one) and cover it with foil! Just make sure it’s at least 7-7.5″ in diameter and about 2-2.5″ deep.
If the Ekovana pans are out of stock, these are basically the exact same ones with the same dimensions!
Want to make it boozy? Sub 1/4 cup of rum for 1/4 cup of water.
Want to take it further? Serve with some pineapple or vanilla ice cream!
In keeping with the pineapple theme, make it as a dessert to my Polynesian Pineapple Chicken!
- In a Kitchen Aid stand mixer or in a mixing bowl using a hand mixer, add the cake mix, pudding mix, eggs, the juice (and only the juice) from the can of pineapple slices, canola oil and water. Blend well (on speed level 4 if using a Kitchen Aid stand mixer) until all of the lumps are out and it’s nice and smooth
- Taking pans (I am using my Ekovana pans because they are PERFECT for this) that are about 7-7.5″ in diameter and about 2.5″ high, lightly spray some non-stick cooking spray along the bottom and sides. (If the Ekovana pans are out of stock, these are basically the exact same ones with the same dimensions!)
- Place the butter in a bowl and melt in the microwave for 60 seconds. Then add the brown sugar and mix together well. This amount is meant for two pans, so equally distribute the butter brown sugar mixture into each pan so that it coats the bottom of each
- Lay in the pineapple rings and put a cherry in the hole of each filling in any other spaces with more cherries
- Pour HALF of the batter into each pan. Assuming you’re using a 2.5″ height pan, it should not go much higher than half height of the pan (it’s okay if it goes a LITTLE over)
- Cover the pan(s) with tin foil (or, if using the Ekovana pans, secure the lid and fasten one of them in the caddy it comes with)
- In the Instant Pot, add the trivet and a cup of water. Rest the foil/lid covered pans on top of it. If using a pan other than the Ekovana, make a sling out of aluminum foil to easily get the pan out of the Instant Pot when done cooking. If you don’t feel like making a sling, just be careful when you lower the pot and be very careful when removing it after cooking
- Secure the lid and cook in one of two ways: Either on “Manual” or “Pressure Cook” for 50 minutes on High Pressure with a 30 minute natural release -OR- for 40 minutes on High Pressure with a FULL natural (no quick) release (about 40 minutes). Either way will work perfectly fine
- When done, carefully remove the pan from the Instant Pot and let cool for about 5 minutes. Place a plate larger than the pan’s diameter over the top, hold together securely and quickly flip it upside down. The cake will simply slide RIGHT out of the pan and transfer beautifully to the plate.
- Serve right away or a few hours away – whenever you want! After your first slice (because, let’s face it, you’re not going to be able to wait) if you keep it at room temperature for a while the cake will begin to soak in that INSANE brown butter sauce and the experience will be taken to the next level!
- ENJOY! ?