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
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.
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- 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.
