Instant Pot Pineapple Upside Down Cake — I have a sweet tooth. I love everything from chocolate to vanilla, but my favorite is pineapple upside-down cake. This easy recipe for Instant Pot Pineapple Upside Down Cake will satisfy your taste buds and be ready in just 30 minutes! Pineapple Upside, Down Cake is one of the best desserts you can make in your pressure cooker, so let’s get started!
It’s not just about food! It’s about the memories that go along with it. This easy, one-pot recipe is perfect for any occasion. Plus, there are lots of variations you can try out if a pineapple isn’t your thing.
This Instant Pot Pineapple Upside Down Cake recipe will get you reminiscing about childhood summers and all those delicious desserts your mom would whip up in a pinch. As a bonus, this cake is so simple to make that even the most novice cook can have it on their table in less than 20 minutes from start to finish!
If you have not baked in your Instant Pot yet, what are you waiting for? The desserts or baked goods are so good!
What is Pineapple Upside Down Cake?
Pineapple upside-down cake is a classic American dessert that has been around since the 1800s. It’s a delicious treat with a topping of brown sugar, butter, and pineapple ring on top of an inverted cake layer.
The first pineapple upside-down cake recipe was found in 1877 in “Mrs. A.B. Marshall’s Cookbook for Home and Farm Use” Ever since then, Americans have loved this dessert!
Ingredients Needed For Instant Pot Pineapple Upside Down Cake
- Pineapple Slices
- Maraschino Cherries
- Brown Sugar
- Ground Cinnamon
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Coconut Milk
How To Make Instant Pot Pineapple Upside-Down Cake
In a small bowl, start by making the syrup. In a small saucepan, add your butter, add the pineapple juice, ground cinnamon, and brown sugar, mix well until the syrup is set. Place butter into a springform pan, pour the syrup on top, add your pineapple slices, then add your maraschino cherry in the middle of the pineapple.
To make your cake, mix the butter, brown sugar, and granulated sugar until they are creamed together. Add the egg, and then mix in the flour, baking powder, salt, and milk. Pour the cake mix into the springform pan on top of the pineapple slices.
Wrap your springform pan in aluminum foil, add the trivet to the Instant Pot bowl, and add 1 cup of water to the Instant Pot. Set your pan onto the trivet. Set the manual high pressure for 55 minutes. When the time is up, do a natural release.
Let cool before serving.
DO I NEED TO GREASE THE CAKE PAN?
Yes, if you do not add butter to the bottom of the pan, you will find that the cake will stick when you remove it. Plus, the butter helps to make the upside-down cake’s syrup, which the cake is known for.
WHAT PAN SHOULD I USE?
Today, I used a 7-inch springform pan, which fit inside my Instant Pot. If you have a different Instant Pot or use the Ninja Foodi, find a pan that fits inside yours. But make sure it’s easy to remove, and your pan will fit with the addition of the trivet.
While I used coconut milk today, you can easily substitute it for a milk alternative, including regular milk, almond milk, or even oat milk. The recipe will remain the same. Use the same amount (1 cup) for this recipe.
Want to make this a gluten-free cake? You can easily substitute the all-purpose flour with gluten-free flour. And the recipe will work the same. Make sure that none of your other ingredients contain gluten.
CAN I SUBSTITUTE CANNED PINEAPPLE FOR FRESH?
Yes, although makes sure that your pineapple is ripe, and you cut it in similar-sized pieces. This way, the cake will not only look fantastic but taste amazing as well.
STORING THIS CAKE:
Like you would with any other cake, store your upside-down pineapple cake in the refrigerator if it’s not going to be eaten soon. Toothpicks help keep the plastic wrap from sticking from the pineapple and syrup coating. Placed into the fridge, the cake will last for 2 to 3 days.
You can also cover your Instant Pot Pineapple Upside Down Cake and place it into the freezer for up to one month.
MORE INSTANT POT DESSERT RECIPES:
- INSTANT POT PUMPKIN PIE
- INSTANT POT LEMON CURD
- EASY INSTANT POT DINNER ROLLS
- INSTANT POT STRAWBERRY CHEESECAKE
- INSTANT POT APPLE CRISP
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Instant Pot Pineapple Upside Down Cake
- 1/2 cup maraschino cherries
- 1/2 cup pineapple slices
- 4 tablespoons butter , unsalted
- 2 tablespoons pineapple juice
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lime juice
- 1 1/2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 cup coconut milk
- In a small bowl, start by making the syrup. In a small saucepan, add your butter, add the pineapple juice, ground cinnamon, and brown sugar, mix well until the syrup is set.
- Place butter into a springform pan, pour the syrup on top, add your pineapple slices, then add your maraschino cherry in the middle of the pineapple.
- To make your cake, mix the butter, brown sugar, granulated sugar until they are creamed together.
- Add the egg, and then mix in the flour, baking powder, salt, and milk. Pour the cake mix into the springform pan on top of the pineapple slices.
- Wrap your springform pan in aluminum foil, then add the trivet to the Instant Pot bowl, add 1 cup of water to the Instant Pot. Set your pan onto the trivet. Set the manual high pressure for 55 minutes. When the time is up, do a natural release.
- Let cool before serving.
- Plate, serve, and enjoy!
- Pressure Cooker
- Springform Pan