Instant Pot Pineapple Upside Down Cake
Description
A moist vanilla cake with a buttery brown sugar pineapple topping, made in the Instant Pot. No oven needed.
Ingredients
Ingredients: topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 8 pineapple rings, fresh or canned, drained and patted dry
Ingredients: cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the pot
- 1 cup water
Instructions
- Grease a 7-inch round cake pan. Stir together the melted butter and brown sugar, then spread it over the bottom of the pan.
- Arrange the pineapple rings in a single layer on top, cutting extra rings to fill the gaps.
- Whisk the flour, sugar, baking powder, and salt in a bowl. In a second bowl, whisk the eggs, milk, and vanilla. Stir the wet ingredients into the dry until just smooth.
- Pour the batter over the pineapple and spread it evenly. Cover the pan tightly with foil.
- Pour 1 cup of water into the Instant Pot, add the trivet, and set the pan on it.
- Seal the lid and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release the rest. A toothpick in the center should come out clean.
- Cool for 5 to 10 minutes, run a knife around the edge, and flip the cake onto a plate. Serve warm.
Equipment
- Instant Pot (6- or 8-quart)
- 7-inch round cake pan
- trivet with handles
- Aluminum Foil
Notes
Pat the pineapple dry to prevent a soggy topping. Flip the cake while it's warm so the caramel releases. For a 3-quart pot, use a 6-inch pan filled no more than two-thirds full.
Nutrition
Serving: 1ServingCalories: 353kcalCarbohydrates: 66gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 78mgSodium: 189mgPotassium: 163mgFiber: 1gSugar: 47gVitamin A: 317IUVitamin C: 5mgCalcium: 99mgIron: 2mg