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Instant Pot Box Cake (Any Flavor Box Mix!)

Instant Pot Box Cake (Any Flavor Box Mix!)

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 35 minutes
20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings

Description

An incredibly moist, tender cake made with any boxed cake mix right in your Instant Pot. Easier than oven baking — and the results are even better! Works with chocolate, vanilla, funfetti, lemon, red velvet, and more.

Ingredients 

  • 15 ounces cake mix, any flavor
  • Ingredients listed on the cake box, typically 3 eggs, 1/3 cup vegetable oil, 1 cup water
  • Non-stick cooking spray, for greasing the pan
  • 1 cup water, for the Instant Pot
  • Optional: 1 box, 3.4 oz instant pudding mix, matching flavor — for extra moisture

Instructions

  • In a large bowl, prepare the cake mix according to the package directions. Mix just until combined — do not overmix.
  • Generously spray a 7-inch Bundt pan with non-stick cooking spray, including the center tube. For extra insurance, lightly dust with flour.
  • Pour batter into the prepared pan, filling no more than 2/3 full.
  • Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside.
  • Make a foil sling by folding an 18-inch piece of foil into thirds lengthwise. Place the cake pan in the center of the sling.
  • Loosely cover the top of the cake pan with a separate piece of aluminum foil.
  • Using the foil sling, carefully lower the cake pan onto the trivet. Fold the sling ends over the top.
  • Lock the lid and set the valve to SEALING. Cook on HIGH PRESSURE for 35 minutes.
  • When cooking ends, allow a natural pressure release for 10 minutes, then carefully switch the valve to VENTING to release remaining pressure.
  • Remove lid, use the foil sling to lift out the cake pan, and place on a wire rack. Cool for at least 20–30 minutes.
  • Flip cake onto a serving plate, frost as desired, and enjoy!

Equipment

  • Instant Pot
  • Bundt Cake Pan

Notes

NOTES:
  • Fill the pan no more than 2/3 full to allow room for rise.
  • Always cover with foil to prevent condensation from wetting the top of the cake.
  • A Bundt pan is strongly recommended for even cooking all the way through.
  • Keep a separate sealing ring for sweet recipes to avoid flavor transfer from savory dishes.
  • Cake will last 2 days at room temperature, 5–6 days refrigerated, or up to 3 months frozen.

Nutrition

Serving: 1ServingCalories: 198kcalCarbohydrates: 43gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.2gSodium: 370mgPotassium: 33mgFiber: 1gSugar: 22gCalcium: 117mgIron: 1mg