Instant Pot Pineapple Upside Down Cake

Instant Pot Pineapple Upside Down Cake was pinched from <a href="http://pressureluckcooking.com/recipe/instant-pot-pineapple-upside-down-cake/" target="_blank" rel="noopener">pressureluckcooking.com.</a>
INGREDIENTS
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
1 box of Pineapple Cake mix (I used Duncan Hines Pineapple Supreme)
3 extra large eggs (since 3 is an odd number, if halving the recipe use 2 small eggs)
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
1/2 cup of canola oil (vegetable oil is fine too but I suggest canola for this)
1/4 cup of water
3.4 oz packet of Vanilla Jell-O Instant Pudding mix (make sure it’s “Instant”)
1 stick (1/2 cup) of salted butter
1 cup of dark brown sugar, packed
Maraschino cherries, stem removed
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