Instant Pot Pineapple Upside Down Cake (No Oven)

This Instant Pot pineapple upside down cake gives you the classic buttery, brown sugar pineapple topping and a soft vanilla cake, all without turning on the oven. It cooks in about 45 minutes, and the pressure cooker keeps the cake moist from edge to center.

Pineapple upside down cake is one of those desserts almost everyone grew up with. The Instant Pot makes it easier, because you don’t have to heat the kitchen or worry about the edges drying out before the middle sets.

I first made this Instant Pot pineapple upside down cake when I wanted an easy dessert without turning on the oven. The sweet pineapple topping made it a keeper, and now I love serving it for family dinners.

If you’d rather use your air fryer, try my Air Fryer Pineapple Upside Down Cake. For a quick single serving, the Air Fryer Pineapple Upside-Down Cake in a Mug is ready in minutes. Have extra pineapple? Use it for Air Fryer Grilled Pineapple.

Why You’ll Love This Instant Pot Pineapple Upside Down Cake

• No oven needed: a good choice for hot days, or when the oven is full on a holiday.
• Stays moist: steam cooking keeps the cake tender, with no dry edges.
• Pantry ingredients: flour, sugar, eggs, milk, butter, and a can of pineapple.
• Hands-off: about 10 minutes of prep, then the Instant Pot does the rest.
• Classic flavor: the same caramelized brown sugar pineapple topping you remember.

Looking for more pressure cooker desserts? My Instant Pot Strawberry Cheesecake and Instant Pot Apple Crisp are two more easy favorites.

Ingredients for Instant Pot Pineapple Upside Down Cake

For the topping

• Pineapple slices: canned rings are the classic choice. Drain them and pat them dry. Fresh pineapple also works; cut it into rings about 1/4 inch thick.
• Brown sugar: light or dark. Dark brown sugar gives a deeper caramel flavor.
• Unsalted butter: melted and stirred into the brown sugar to make the caramel layer.

For the cake

• All-purpose flour: spoon it into the cup and level it off, so the cake isn’t dense.
• Granulated sugar: sweetens the batter.
• Baking powder: gives the cake its lift. Check that it’s fresh.
• Salt: balances the sweetness.
• Eggs: large eggs at room temperature mix in more smoothly.
• Vanilla extract: pure vanilla gives the best flavor.
• Milk: whole milk makes the richest cake.

The full amounts are in the printable recipe card below.

Equipment You’ll Need

• 6-quart or 8-quart Instant Pot (or another electric pressure cooker)
• 7-inch round cake pan: a solid pan, not springform, so the butter and sugar don’t leak
• Trivet with handles, or a foil sling to lift the pan out
• Aluminum foil to cover the pan
• Cooking spray or butter to grease the pan

New to pressure cooking? My charts and tips cover the basics.

How to Make Pineapple Upside Down Cake in the Instant Pot

Step 1: Make the topping. Grease the cake pan well. Stir the melted butter and brown sugar together until smooth, then spread it evenly over the bottom of the pan.

Step 2: Add the pineapple. Arrange the pineapple rings in a single layer over the brown sugar mixture. Cut the extra rings into pieces to fill any gaps.

Step 3: Mix the dry ingredients. In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 4: Mix the wet ingredients. In a second bowl, whisk the eggs, milk, and vanilla. Stir them into the dry ingredients until just smooth. Don’t overmix, or the cake will be tough.

Step 5: Fill the pan. Pour the batter slowly over the pineapple and spread it gently to the edges.

Step 6: Cover and set up the pot. Cover the pan tightly with foil so condensation doesn’t drip onto the cake. Pour 1 cup of water into the Instant Pot, add the trivet, and lower the pan onto it. Seal the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest. Lift out the pan and check that a toothpick in the center comes out clean.

Step 7: Cool and flip. Let the cake rest for 5 to 10 minutes. Run a knife around the edge, set a plate on top, and flip it in one quick motion. Slice and serve warm, plain or with whipped cream or vanilla ice cream.

The cake should look set on top, and a toothpick inserted into the center should come out without wet batter. For the flip, place a serving plate over the pan, hold both firmly together, and turn them over in one quick motion to reveal the pineapple topping.

Tips for the Best Instant Pot Pineapple Upside Down Cake

• Pat the pineapple dry. Extra juice thins the caramel and makes the topping soggy.
• Use a solid pan. A springform pan can leak butter and sugar into the pot.
• Always cover with foil. Without it, steam drips onto the cake and leaves wet spots.
• Don’t skip the natural release. Ten minutes lets the cake finish setting, so it’s less likely to sink.
• Flip while it’s warm. If the caramel cools too long, it sticks to the pan. Five to 10 minutes is the sweet spot.
• Adjust for altitude. Above 2,000 feet, add about 5% to the cook time for every 1,000 feet.
• Check your pot size. A 3-quart Instant Pot needs a 6-inch pan and less batter. Fill the pan no more than two-thirds full.

Variations and Serving Ideas

• Add cherries: place a maraschino cherry in the center of each pineapple ring for the classic look.
• Add coconut or nuts: stir 1/2 cup shredded coconut or chopped pecans into the batter.
• Add rum: replace 1 tablespoon of the milk with dark rum for a grown-up version.
• Use cake mix: half a box of yellow cake mix, prepared as directed, works in place of the homemade batter.

Serve it warm with vanilla ice cream or whipped cream. It’s also a good make-ahead dessert for potlucks, since it travels well in the pan. For another fruit-topped dessert, try my Air Fryer Salted Caramel Apple Mug Cake, or browse all my cake recipes.

How to Store, Freeze, and Reheat

• Room temperature: cover and keep for up to 2 days.
• Refrigerator: store in an airtight container for up to 5 days.
• Freezer: wrap slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: microwave a slice for 15 to 20 seconds. To keep the topping caramelized, warm it in a 325°F oven for 5 to 7 minutes.

Instant Pot Pineapple Upside Down Cake FAQs

How long do you cook a cake in the Instant Pot?

This cake cooks for 35 minutes on high pressure, followed by a 10-minute natural release. With about 10 minutes of prep, the total time is around 45 minutes, plus the time it takes the pot to come to pressure.

What size pan fits in an Instant Pot?

A 7-inch round pan fits in a 6-quart or 8-quart Instant Pot. For a 3-quart pot, use a 6-inch pan and fill it no more than two-thirds full.

Can I use fresh pineapple instead of canned?

Yes. Cut fresh pineapple into rings about 1/4 inch thick and pat them dry. Fresh pineapple tastes brighter, while canned rings give you the classic even look.

Why is my pineapple upside down cake soggy?

Usually there’s too much juice on the pineapple, or water dripped in from the lid. Pat the pineapple dry, and always cover the pan tightly with foil.

Why did my cake stick to the pan?

The caramel hardens as it cools. Flip the cake within 10 minutes, and grease the pan well before adding the topping.

Can I make this recipe in a springform pan?

It isn’t recommended, because the butter and sugar can leak out. If a springform is all you have, wrap the outside of the base tightly in foil first.

Can I double the recipe?

Not in one pan. Cook two batches one after the other, or use the extra batter for cupcakes.

Can I make it ahead of time?

Yes. Make it up to a day ahead, cover it, and keep it at room temperature. Warm slices briefly before serving.

More Instant Pot Desserts

• Instant Pot Strawberry Cheesecake
• Instant Pot Pumpkin Pie
• Instant Pot Apple Crisp
• Instant Pot Lemon Curd
• Instant Pot Funnel Cakes
• Ninja Foodi Rum Raisin Rice Pudding

Find even more pressure cooker ideas in my full collection of Instant Pot recipes.