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
Scale
- 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.
Find it online: https://classic-recipes.com/instant-pot-cherry-upside-down-cake/