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Easy Instant Pot Pineapple Upside Down Cake photo

Instant Pot Pineapple Upside Down Cake

This Instant Pot Pineapple Upside Down Cake is a tropical delight! Juicy pineapple and cherries atop a moist, tender cake that's quick and easy to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • 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
For the Cake:
  • 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

Equipment

  • Instant Pot
  • Springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Directions
  1. Step 1: Prepare the Pan - Grease your springform pan with a little melted butter.
  2. 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. Arrange the pineapple slices on top, placing one maraschino cherry in the center of each slice.
  3. Step 3: Make the Batter - Combine the flour, baking powder, and salt in a mixing bowl. In another bowl, cream together softened butter, sugar, and brown sugar. Add the egg, coconut extract, lime juice, and coconut milk into the mixture and mix well. Gradually add the dry ingredients.
  4. Step 4: Pour the Batter - Pour the batter over the arranged pineapple and cherries in the springform pan.
  5. Step 5: Pressure Cook - Place the trivet in your Instant Pot and add 1 cup of water. Place the springform pan on top of the trivet. Close the lid and set the valve to sealing. Select 'Manual' and set the timer for 40 minutes.
  6. 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.
  7. Step 7: Cool and Serve - Carefully remove the springform pan and let it cool for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Serve warm or at room temperature.

Notes

  • For a dairy-free option, replace butter with coconut oil.
  • Substitute coconut milk with almond milk for a lighter version.
  • This cake can be made ahead and stored in the refrigerator for up to 3 days.