Name: Instant Pot Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 18 maraschino cherries; 20 ounces can pineapple slices (packed in juice); 4 tablespoons unsalted butter (melted); 2 tablespoons pineapple juice; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon coconut extract; 1 teaspoon lime juice; 1 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter (softened); 1/3 cup sugar; 1/2 cup brown sugar (packed); 1 teaspoon coconut extract (second dose); 1 cup coconut milk

There’s something incredibly delightful about a classic Pineapple Upside Down Cake, especially when it’s made in an Instant Pot! This moist, tropical-inspired treat features juicy pineapple slices, sweet maraschino cherries, and a tender cake that is sure to impress your family and friends. The best part? You can whip it up in a fraction of the time it would take to bake in a traditional oven. Let’s dive into the world of this delicious dessert that will transport you straight to a sunny paradise with each bite.

Reasons to Love Instant Pot Pineapple Upside Down Cake

The Instant Pot Pineapple Upside Down Cake is not just a feast for the eyes; it’s also packed with flavor and texture. Here are a few reasons why you’ll fall head over heels for this recipe:

Quick and Easy: No need to preheat the oven; the Instant Pot does all the work for you!
Moist and Flavorful: The pressure cooking method ensures that your cake stays incredibly moist.
Unique Presentation: Upside down cakes are visually stunning, making them perfect for special occasions.
Tropical Vibes: The combination of pineapple and coconut brings a refreshing twist to traditional cake recipes.

Ingredient Rundown

Before you get started, let’s take a closer look at the ingredients you’ll need to create this delightful cake:

18 maraschino cherries: These add a burst of sweetness and a pop of color.
20 ounces can pineapple slices: The star of the show! Choose slices packed in juice for extra flavor.
4 tablespoons unsalted butter (melted): This helps create a rich flavor and moist texture.
2 tablespoons pineapple juice: Enhances the pineapple flavor and keeps the cake moist.
1/2 cup brown sugar: Adds a beautiful caramel flavor that pairs perfectly with pineapple.
1/2 teaspoon cinnamon: A warm spice that complements the sweetness of the cake.
1/4 teaspoon nutmeg: Adds depth and enhances the tropical flavors.
1 teaspoon coconut extract: Infuses the cake with a lovely coconut aroma.
1 teaspoon lime juice: Balances the sweetness with a hint of acidity.
1 1/2 cups flour: The base of your cake.
2 teaspoons baking powder: Helps the cake rise and become fluffy.
1/4 teaspoon salt: Enhances the flavors of the other ingredients.
1/4 cup unsalted butter (softened): For a rich and tender crumb.
1/3 cup sugar: Adds sweetness to balance the flavors.
1/2 cup brown sugar (packed): Provides moisture and a deep flavor.
1 egg: Binds the ingredients together for a cohesive batter.
1 teaspoon coconut extract: A double dose of coconut flavor for extra yumminess.
1 cup coconut milk: Makes the cake incredibly moist and adds a subtle coconut flavor.

What You’ll Need (Gear)

To make your Instant Pot Pineapple Upside Down Cake, gather the following equipment:

Instant Pot: The star of the show, of course!
Springform pan: To create the perfect shape for your cake.
Mixing bowls: For combining your ingredients.
Whisk: For mixing the batter until smooth.
Spatula: To scrape down the sides of the bowl and ensure everything is well combined.
Measuring cups and spoons: For accurate ingredient measurement.

Cook Instant Pot Pineapple Upside Down Cake Like This

Ready to get baking? Follow these simple steps to create your delicious cake!

Step 1: Prepare the Pan

Begin by greasing your springform pan with a little melted butter. This will help your cake release easily once it’s cooked.

Step 2: Create the Topping

In a small bowl, mix the melted butter, pineapple juice, brown sugar, cinnamon, and nutmeg until well combined. Pour this mixture into the bottom of your prepared pan. Then, arrange the pineapple slices on top, placing one maraschino cherry in the center of each pineapple slice.

Step 3: Make the Batter

In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, cream together softened butter, sugar, and brown sugar until light and fluffy. Add the egg, coconut extract, lime juice, and coconut milk into the butter-sugar mixture and mix until well incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Pour the Batter

Gently pour the batter over the arranged pineapple and cherries in the springform pan. Use a spatula to spread it evenly.

Step 5: Pressure Cook

Place the trivet in your Instant Pot and add 1 cup of water to the bottom. Carefully place the springform pan on top of the trivet. Close the lid and set the valve to sealing. Select the “Manual” setting and set the timer for 40 minutes.

Step 6: Natural Release

Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then switch the valve to venting to release any remaining pressure.

Step 7: Cool and Serve

Carefully remove the springform pan from the Instant Pot and let it cool for about 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Serve warm or at room temperature.

Budget & Availability Swaps

If you’re missing some ingredients or want to make substitutions, consider the following:

Butter: Can be replaced with coconut oil for a dairy-free option.
Coconut milk: Substitute with almond milk or soy milk for a lighter version.
Brown sugar: You can use white sugar mixed with a bit of molasses if needed.
Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a vegan alternative.

What Could Go Wrong

While making your Instant Pot Pineapple Upside Down Cake is straightforward, here are some common pitfalls to avoid:

Overmixing the Batter: This can lead to a dense cake; mix just until combined.
Not Enough Liquid: Ensure you have enough water in the Instant Pot for proper steaming.
Improper Cooling: If you don’t let it cool before inverting, the cake may fall apart.

Meal Prep & Storage Notes

Planning ahead? Here are some tips for meal prepping and storing your cake:

The Instant Pot Pineapple Upside Down Cake can be made ahead of time and stored in the refrigerator for up to 3 days. To store, wrap it tightly in plastic wrap or place it in an airtight container. You can also freeze the cake for up to 2 months. Just be sure to let it cool completely before wrapping it for freezing. Thaw in the refrigerator overnight before serving.

Reader Questions

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple will add a delicious, vibrant flavor to your cake. Just ensure you slice it evenly for even cooking.

How can I make this cake gluten-free?

To make a gluten-free version, simply substitute all-purpose flour with a gluten-free flour blend that is designed for baking.

Can I add nuts to the cake?

Yes! Chopped pecans or walnuts can be added to the topping for an extra crunch. Just sprinkle them over the pineapple layer before pouring the batter.

What should I serve with my cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. You could also drizzle it with a bit of caramel sauce for an indulgent twist!

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That’s a Wrap

The Instant Pot Pineapple Upside Down Cake is a heavenly dessert that brings a taste of the tropics to your table. With its sweet, moist layers and vibrant presentation, it’s sure to be a hit at any gathering. So, gather your ingredients, fire up your Instant Pot, and indulge in this delightful cake that’s bursting with flavor. Happy baking!