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by Diana Rattray
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.
You can either invert the cake onto a large rimmed plate or slice the cake and spoon the cherries over it. I used 1 can of cherries, but feel free to use two cans of cherries and the same amount of batter in a 7-by-3-inch pan if you want loads of fruit.
The cake begins with a layer of cherry pie filling; use one can or two if you want lots of fruit. If you do use two cans, use a pan with higher (3-inch) sides.
The top of the cake will look a bit moist when if first comes out of the 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 some cinnamon sugar and serve it in slices with cherries spooned over it.
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
- Grease a 7-by3-inch round baking pan. Add the cherry pie filling to the pan.
- 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.
- 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 onto a large rimmed plate or cut the cake into slices and spoon cherries over each serving.
- Serve warm or cold with whipped topping and a sprinkling of cinnamon sugar or nutmeg or a scoop of ice cream.
