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If the oven is on the blink or full of other dishes, this cherry upside-down cake is a terrific option. Tart canned cherry pie filling is layered with a delicious homemade cake batter. Finish the cake off with a sprinkling of cinnamon sugar and serve it warm or cold with whipped topping or ice cream. I used my 6-quart Instant Pot to make the cake, but other brands of electric pressure cookers will also work.
When it first comes out of the Instant Pot, the cake topping will look moist and pale, but it will dry quickly, and since you’re turning it over or spooning cherries over the top, the lack of color won’t really matter.
What You’ll Like About This Dish
Effortless dessert. Everything cooks right in the Instant Pot, with no oven required.
Moist and tender. Pressure cooking guarantees a soft, fluffy cake.
Beautiful cherry topping. The cherries become glossy, sweet, and spoonable.
Great warm or cold. Serve straight from the pan or invert for a classic presentation.
Ingredient Notes
- Cherry pie filling – Provides the fruity topping with no extra prep needed.
- All-purpose flour – Measured by weight (5 ounces) for consistent results.
- Baking powder – Gives the cake lift during pressure cooking.
- Butter – Melted and slightly cooled for smooth mixing.
- Egg – Helps bind the batter and add structure.
- Milk & vanilla – Add moisture and classic cake flavor.
Steps to Make Instant Pot Cherry Upside-Down Cake
- Grease the baking pan and spread the cherry pie filling evenly inside.
- Whisk the flour, baking powder, and salt in a small bowl.
- Combine the sugar and melted butter, then whisk in the egg, milk, and vanilla.
- Add the dry mixture and whisk to form a smooth batter.
- Pour the batter over the cherries and smooth the top.
- Cover loosely with foil and lower into the Instant Pot on a trivet with water.
- Pressure cook until the cake is set and tender.
- Cool briefly, then invert onto a plate or slice and spoon cherries over each serving.
Tips
- Use a 7×3-inch pan for best results; taller sides prevent overflow.
- Cover the pan loosely to prevent moisture from dripping onto the cake.
- Let the cake cool for 10 minutes before inverting so it holds its shape.
- For a spiced version, add a pinch of cinnamon or nutmeg to the batter.
- If serving sliced instead of inverted, spoon extra cherry filling from the pan over each piece.
Recipe Variations
- Mixed berry version. Use blueberry or raspberry pie filling instead of cherry.
- Chocolate cherry twist. Add 2 tablespoons of cocoa powder to the batter.
- Almond flavor. Replace the vanilla with almond extract for a bakery-style finish.
- Citrus touch. Add a teaspoon of lemon zest to brighten the cake.
Serving Suggestions
- Serve warm with whipped topping or whipped cream.
- Top slices with a scoop of vanilla or cherry ice cream.
- Drizzle with chocolate or caramel sauce for a decadent touch.
- Cut into squares and pack for picnics or potlucks.
- Serve with coffee or tea for an afternoon treat.
How to Store
Refrigerate: Store covered in the refrigerator for up to 4 days. The cherry layer keeps the cake moist.
Freeze: Freeze individual slices for up to 2 months. Wrap tightly to prevent freezer burn.
Reheat: Warm slices in the microwave for 10–15 seconds or enjoy cold straight from the fridge.
Instant Pot Cherry Upside-Down Cake
Ingredients
- 1 ½ cup water, for the pan
- Butter, for the baking pan
- 1 21-oz can cherry pie filling
- 1 cup plus 2 tablespoons all-purpose flour, (5 ounces)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup granulated sugar
- 5 tbsp melted butter, cooled slightly
- 1 large egg
- ¼ cup milk
- ½ tsp vanilla extract
- Whipped topping and cinnamon sugar or ice cream (optional), for serving
Recommended Equipment
Instructions
- Prepare the Pan: Grease a 7-by-3-inch round baking pan. Add the cherry pie filling to the pan.Butter | 1 21-oz can cherry pie filling
- Make the Batter: In a small bowl, combine the flour, baking powder, and salt; blend thoroughly with a spoon or whisk and set aside. In a mixing bowl, combine the sugar with the melted butter. Whisk in the egg, milk, and vanilla extract. Add the dry mixture to the wet mixture and whisk to make a smooth batter. Pour the batter over the cherries and gently smooth it out to cover completely.1 cup plus 2 tablespoons all-purpose flour | 1 1/2 tsp baking powder | 1/4 tsp salt | 2/3 cup granulated sugar | 5 tbsp melted butter | 1 large egg | 1/4 cup milk | 1/2 tsp vanilla extract
- Pressure Cook: Place the pan on a foil sling* or silicone baking sling. Cover the cake loosely with foil. Place a trivet in the pot and add 1 1/2 cups of water. Lower the cake onto the trivet. Lock the lid in place and turn the steam release valve to the sealing position. Choose the pressure cook/manual button (high pressure) and set the timer for 45 minutes. When the time is up, do a quick release. Place the pan on a cooling rack and remove the foil. Let it stand for 10 minutes.
- Invert the Cake: Carefully turn the cake over onto a plate. If some cherries are left in the pan, spoon them over the cake.**
- Serve and Enjoy: Serve warm or cold, topped with whipped topping and a sprinkling of cinnamon sugar or with a scoop of ice cream.Whipped topping and cinnamon sugar or ice cream (optional)
Notes
*How to Make a Foil Sling
- Tear off a piece of aluminum foil about 24 inches long. Fold it lengthwise into thirds to create a thick, sturdy strip about 3 inches wide.
- Place the center of the strip under the baking pan.
- Grasp both ends of the foil “handles” and lower the pan onto the trivet in the Instant Pot.
- Fold the ends of the foil handles down so they don’t interfere with the lid’s seal.
- When the dish is done, grasp the foil handles and carefully lift the pan out of the pot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
