Instant Pot Cherry Upside-Down Cake
The Instant Pot makes this cherry upside-down cake a breeze to fix and cook. Slice the cake and spoon the cherries over it or invert the pan onto a large rimmed plate.
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.
Recipe Variations
- Swap the cherries for blueberry, apple, or peach pie filling.
- Add 1/2 teaspoon of almond extract to the batter for an extra layer of flavor.
- Sprinkle chopped pecans or sliced almonds on top before serving.
- Dust the finished cake with cinnamon sugar or powdered sugar.
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 and Reheat
Refrigerate: Cool the cake completely and refrigerate it in a covered container for up to 4 days.
Freeze: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Label with the name and date.
Reheat: Warm slices in the microwave in 15-second bursts, or place in a 300°F oven until heated through.
Instant Pot Cherry Upside-Down Cake
The Instant Pot makes this cherry upside-down cake a breeze to fix and cook. Slice the cake and spoon the cherries over it or invert the pan onto a large rimmed plate.
- Prep Time: 15 minutes
- Pressure Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Desserts, Cakes
- Method: Pressure Cooker
Ingredients
- 1 21-ounce can cherry pie filling
- 1 cup plus 2 tablespoons all-purpose flour (5 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 5 tablespoons butter, melted and cooled slightly
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan: Grease a 7-by3-inch round baking pan. Add the cherry pie filling to the pan.
- 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.
- Pressure Cook: Place the pan on a foil 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, 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 large rimmed plate or cut the cake into slices and spoon cherries over each serving.
- Serve and Enjoy: Serve warm or cold, topped with whipped topping and a sprinkling of cinnamon sugar or nutmeg, or with a scoop of ice cream.
Notes
The top of the cake will appear slightly moist when it first comes out of the Instant Pot, but it will dry quickly. The top will not be browned, but if you are flipping it over, it won’t matter. Or sprinkle the cake with cinnamon sugar and serve it in slices, with cherries spooned over the top.
Nutrition
- Serving Size:
- Calories: 287
- Sugar: 17.1 g
- Sodium: 101.4 mg
- Fat: 8.3 g
- Carbohydrates: 50.7 g
- Fiber: 0.9 g
- Protein: 3 g
