INGREDIENTS
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NOTE: This is going to make TWO cakes. For proper (and truly amazing) results, only ONE cake may be cooked in an Instant Pot at a time in a separate pan using a pot-in-pot method. If you have two Instant Pots, you can make them simultaneously. If not
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1 box of Pineapple Cake mix (I used Duncan Hines Pineapple Supreme)
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3 extra large eggs (since 3 is an odd number, if halving the recipe use 2 small eggs)
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20 oz can of Pineapple Rings in their juices (NOT in heavy syrup – there is a difference and the can will specify), with the rings separated from the juice. There will be 10 rings in the can
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1/2 cup of canola oil (vegetable oil is fine too but I suggest canola for this)
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1/4 cup of water
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3.4 oz packet of Vanilla Jell-O Instant Pudding mix (make sure it’s “Instant”)
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1 stick (1/2 cup) of salted butter
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1 cup of dark brown sugar, packed
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Maraschino cherries, stem removed