Instant Pot Box Cake (Any Flavor Box Mix!)

This Instant Pot Box Cake is the easiest dessert you will ever make — and the results are absolutely incredible. We’re talking a tender, ultra-moist cake that comes out perfectly every single time, made with nothing more than a boxed cake mix and a few pantry staples.

The pressure cooker creates a steamy environment that box cake was practically born for. The result is a denser, more fudgy texture than you’d ever get in the oven — in a fraction of the time, and without heating up your whole kitchen.

Whether you’re making a chocolate cake for a weeknight treat, a funfetti birthday cake, or freeing up oven space for a holiday dinner, this recipe has you covered. Let’s dive in.

Why Make Box Cake in the Instant Pot?

You might be wondering — why bother making a cake in the Instant Pot when you have a perfectly good oven? Here are the real reasons this method has become a go-to in thousands of kitchens:

• Unbelievably moist texture. The steam environment in the pressure cooker keeps moisture locked into every bite. Oven-baked box cakes can dry out; Instant Pot cakes never do.
• Frees up your oven. During the holidays, oven real estate is precious. Pop your cake in the Instant Pot and use the oven for the turkey, roast, or casserole.
• No preheating needed. The Instant Pot is ready to go immediately — saving 10–15 minutes right off the bat.
• Nearly foolproof. Once you seal the lid and set the time, there’s nothing to monitor. No checking, no rotating pans.
• Works with any flavor. Chocolate, vanilla, lemon, funfetti, red velvet — every boxed cake mix works perfectly with this method.

Ingredients You’ll Need

The beauty of this recipe is its simplicity. You only need:

• 1 box of cake mix (any flavor — see suggestions below)
• Ingredients listed on the box (typically eggs, oil, and water)
• Non-stick cooking spray
• 1 cup of water (for the Instant Pot)

💡 Pro Tip: Add a 3.4 oz box of instant pudding mix (same flavor as your cake) to the batter for an even more moist and decadent result. This is a total game-changer!

What Pan Do You Need?

Pan choice matters in the Instant Pot because the appliance uses steam and pressure, not dry heat. Here’s what works best:

• Bundt Pan (Best Option): A 7-inch Bundt pan is the gold standard for Instant Pot cakes. The center hole allows the steam to circulate through the middle of the batter, which means the cake cooks evenly all the way through without a raw or gooey center. Always fill the pan no more than 2/3 full to allow for rise.
• 7-Inch Round Cake Pan: A 7-inch round cake pan also works well. Make sure to cover the top tightly with aluminum foil before placing it in the Instant Pot — this prevents condensation from dripping onto the batter and making the top soggy.
• 6-Inch Springform Pan: A 6-inch springform pan is a great option if you want to make a layer cake. You’ll only use half the batter per layer, and cook each layer separately. The springform release makes it easy to pop the cake out cleanly.

⚠️ Important: Standard 8-inch or 9-inch round cake pans will NOT fit inside an Instant Pot. Always use a 6-inch or 7-inch pan. Measure your Instant Pot insert before purchasing.

How to Make Instant Pot Box Cake — Step by Step

Step 1: Prepare the boxed cake mix exactly as directed on the package. Most mixes call for eggs, vegetable oil, and water. Mix everything together in a large bowl until just combined — don’t overmix, or your cake can turn out tough.

💡 Tip: Replace the water on the box with milk for extra richness. Replace oil with melted butter for a more buttery flavor.

Step 2: Generously spray your Bundt pan (or cake pan) with non-stick cooking spray. Make sure to coat the inside of the center tube if using a Bundt pan. For extra insurance against sticking, lightly dust with flour after spraying. 

Step 3: Pour the cake batter into the prepared pan, filling it no more than 2/3 of the way full. This leaves room for the cake to rise. If you have excess batter, you can make a couple of cupcakes with it on the side.

Step 4: Pour 1 cup of water into the bottom of your Instant Pot inner pot. Place the trivet (metal steam rack) inside. The water is essential — it creates the steam that cooks and moistens your cake.

Step 5: Tear off a long piece of aluminum foil (about 18 inches) and fold it lengthwise into thirds to make a sling. Place the filled cake pan in the center of the foil sling. This makes it easy to lower the pan into the Instant Pot and lift it out safely after cooking.

💡 Tip: Loosely cover the top of the cake pan with a separate piece of foil. This prevents condensation from dripping onto your cake and keeps the top from becoming wet and dense.

Step 7: Lock the Instant Pot lid into place and set the valve to SEALING. Cook on HIGH PRESSURE for 35 minutes. It will take approximately 5–10 minutes for the Instant Pot to come to pressure before the timer starts.

Step 8: When the cooking time ends, allow a NATURAL pressure release for 10 minutes (leave the pot alone). Then carefully switch the valve to VENTING to release any remaining steam. Wait for the float valve to drop before opening the lid.

Step 9: Open the lid carefully (tilt it away from you to avoid the steam). Use the foil sling to lift the cake pan out and place it on a wire rack. Let the cake cool in the pan for at least 20–30 minutes before flipping it out. Trying to remove it while hot will cause it to fall apart.

Step 10: Once cooled, flip the cake onto a serving plate or cake stand and decorate as desired. See frosting suggestions below!

Instant Pot Cake Cook Times by Pan Type

Pan Type	Pressure	Cook Time
7-inch Bundt Pan	High	35 minutes + 10 min NPR
7-inch Round Pan	High	35 minutes + 10 min NPR
6-inch Springform Pan	High	30 minutes + 10 min NPR
Two 6-inch layers (separate)	High	30 min each + 10 min NPR

Flavor Variations — Any Cake Mix Works!

One of the best things about this recipe is that any boxed cake mix works. Here are some of our favorites:

• Chocolate Instant Pot Box Cake: Use a devil’s food or chocolate fudge mix for the richest result. Add a packet of chocolate instant pudding mix to the batter for an extra fudgy center. Top with chocolate ganache or a simple chocolate buttercream.
• Vanilla / White Instant Pot Box Cake: A white or yellow cake mix produces a beautifully light, golden cake. Replace the water in the box directions with whole milk for extra richness. Pairs beautifully with vanilla buttercream or fresh strawberry frosting.
• Funfetti Instant Pot Box Cake: Funfetti cake mix is a crowd-pleaser and works perfectly in the Instant Pot. The sprinkles hold their shape and add a festive pop of color throughout the cake. Perfect for birthdays!
• Lemon Instant Pot Box Cake: Lemon cake mix becomes wonderfully bright and citrusy in the pressure cooker. Drizzle with a simple lemon glaze (powdered sugar + lemon juice) while the cake is still warm so it soaks in.
• Strawberry Instant Pot Box Cake: Strawberry cake mix turns out beautifully pink and fragrant. Top with cream cheese frosting and fresh sliced strawberries for a stunning presentation.
• Red Velvet Instant Pot Box Cake: Red velvet box mix comes out with that signature deep red color and a subtly cocoa flavor. Top with classic cream cheese frosting for an impressive, bakery-worthy result.
• Spice Cake: Perfect for fall and the holidays. Spice cake mix in the Instant Pot is wonderfully moist and fragrant with cinnamon and nutmeg. Top with maple cream cheese frosting for an unforgettable treat.

Frosting & Topping Ideas

The right frosting takes this cake to the next level. Here are some delicious options:

• Caramel Drizzle — store-bought caramel sauce poured over the top is quick and stunning
• Classic Chocolate Buttercream — beats store-bought every time
• Cream Cheese Frosting — pairs with red velvet, carrot, lemon, and strawberry
• Chocolate Ganache — melt equal parts chocolate chips and heavy cream; pour over the top while warm
• Lemon Glaze — powdered sugar + lemon juice; soak into a warm lemon cake
• Vanilla Buttercream — the all-purpose classic
• Maple Frosting — perfect for spice cake and fall flavors
• Caramel Drizzle — store-bought caramel sauce poured over the top is quick and stunning
• Whipped Cream + Fresh Berries — light, elegant option for summer

Tips for the Best Instant Pot Cake

• Fill the pan no more than 2/3 full. Cake rises under pressure — overfilling leads to overflow and uneven cooking.
• Cover with foil. Loosely place a piece of foil over the pan before cooking to prevent condensation from making the top wet.
• Use a foil sling. This is the safest and easiest way to lower the pan in and lift it out without burning yourself.
• Don’t skip the trivet. The trivet keeps the pan elevated above the water so your cake steams, not boils.
• Let it cool before removing from the pan. At least 20–30 minutes. A warm cake will fall apart when you flip it.
• Use a separate sealing ring for sweet recipes. Your IP sealing ring absorbs flavors. Keep a dedicated ring for desserts so your cake doesn’t taste like last night’s dinner.
• Use the pudding hack. Adding a 3.4 oz box of instant pudding mix (matching flavor) makes the cake even more moist and decadent.

Troubleshooting — Common Problems & Fixes

• My Instant Pot Cake Is Raw or Gooey in the Middle: This is the most common issue, and it almost always happens with a standard round pan (no center tube). Switch to a Bundt pan — the hole in the center allows steam to reach the middle of the batter. If you must use a round pan, extend cook time by 5–10 minutes.

• My Cake Is Too Dense: Instant Pot cakes are naturally denser and more moist than oven-baked cakes — that’s part of their appeal. However, if it’s excessively dense, you may have overmixed the batter or used too much batter for the pan size. Cut back to 2/3 full and mix just until the dry ingredients are incorporated.
• My Cake Stuck to the Pan: Make sure you spray every surface of the pan generously with non-stick spray, including inside the center tube of a Bundt pan. Let the cake cool completely before attempting to remove it — a warm cake will always stick.
• The Top of My Cake Is Wet or Soggy: This is caused by condensation dripping onto the cake. Always loosely cover the pan with aluminum foil before placing it in the Instant Pot. The foil catches the drips.
• My Instant Pot Didn’t Come to Pressure: Check that the sealing ring is properly seated and the venting valve is set to SEALING. Also make sure you have at least 1 cup of water in the pot.

How to Store Instant Pot Box Cake

• Room Temperature: Store unfrosted cake loosely covered for up to 2 days.
• Refrigerator: Frosted cake keeps well in an airtight container in the fridge for up to 5–6 days.
• Freezer: Unfrosted cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap, then foil, then place in a freezer bag.
• Thawing: Thaw overnight in the fridge or at room temperature for 1–2 hours.

Frequently Asked Questions

Can you make a box cake in an Instant Pot? Yes! Boxed cake mix works beautifully in the Instant Pot. The steam environment produces an incredibly moist cake that many people actually prefer over the oven-baked version. Any flavor of boxed cake mix works with this method.

How long do you cook box cake in an Instant Pot? Cook on HIGH PRESSURE for 35 minutes, followed by a 10-minute natural pressure release, then a quick release for any remaining pressure. Total hands-off time from sealing the lid is about 45 minutes.

Do you need a Bundt pan for Instant Pot cake? A Bundt pan is highly recommended because the center hole allows steam to circulate through the middle of the batter, ensuring it cooks all the way through. You can use a 7-inch round pan or springform pan, but cover it with foil and may need additional cook time.

How much water do I put in the Instant Pot for cake? Add 1 cup of water to the bottom of the Instant Pot inner pot. This is the minimum needed to create steam and bring the pot to pressure. Do not add more, as excess water can interfere with pressure building.

Why is my Instant Pot cake gooey in the middle? A gooey center is almost always caused by using a round pan without a center hole. Switch to a Bundt pan — the tube in the center allows heat and steam to reach the middle of the batter. If using a round pan, extend the cook time by 5–10 minutes.

Can I use a springform pan instead of a Bundt pan? Yes! A 6-inch springform pan works well. Make sure to wrap the outside bottom in foil to prevent any water from seeping in through the latch. Use the foil sling to lower it into the pot, and cover the top with foil before cooking.

Can I make cupcakes in an Instant Pot? Yes! Fill silicone cupcake molds or egg bite molds about 2/3 full and cook on HIGH PRESSURE for 10–12 minutes with a quick pressure release. They come out perfectly moist.

Do I need to cover the cake pan with foil? Yes, it is highly recommended. Loosely place a piece of aluminum foil over the top of your cake pan before placing it in the Instant Pot. This prevents condensation from dripping onto the top of the batter and making the cake wet or soggy.

More Easy Instant Pot Desserts

• INSTANT POT PINEAPPLE UPSIDE DOWN CAKE
• INSTANT POT PUMPKIN PIE
• NINJA FOODI RUM RAISIN RICE PUDDING
• INSTANT POT LEMON CURD
• INSTANT POT FUNNEL CAKES

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