Unleash the magic of your Instant Pot with this incredibly moist and effortlessly delicious Instant Pot pineapple upside down cake! Forget about turning on your oven, especially during warm months, and prepare for a pressure cooker dessert that’s not only simple to make but also a fantastic activity for the whole family. If you’ve been searching for a way to create a smaller, perfectly portioned Pineapple Upside Down Cake with Yellow Cake Mix without heating up your kitchen, this recipe is your ultimate answer. Get ready to impress with minimal effort and maximum flavor!

This easy cake mix Instant Pot pineapple upside down cake has quickly climbed the ranks to become one of our most beloved Instant Pot recipes. It’s a game-changer for dessert lovers, offering a uniquely tender texture that only pressure cooking can deliver. Dive into the details of this delightful creation below. (Please note: Affiliate links are present, which may earn us a small commission at no extra cost to you).

Easy Instant Pot Pineapple Upside Down Cake: A No-Oven Delight

The Magic of Pressure Cooker Desserts: Instant Pot and Ninja Foodi

Like many home cooks, we’ve fallen head over heels for the convenience and efficiency of modern pressure cookers. Our Instant Pot is practically a daily staple in our kitchen, transforming dishes that might otherwise take hours in a slow cooker into delicious meals in a fraction of the time. But the magic doesn’t stop at savory dishes; these devices are incredible for baking too!

This pineapple upside down cake recipe is perfectly suited for various models, so whether you own an Instant Pot, a Crockpot Express, or a Ninja Foodi, you can achieve the same fantastic results. Pressure cooking for desserts offers distinct advantages, especially when you want to keep your kitchen cool. No more dreading baking on sweltering summer days! Plus, the size of cakes made in these appliances is often ideal for a smaller family, ensuring everyone gets a generous, incredibly moist slice without excessive leftovers.

If you’re new to the world of pressure cooking, rest assured, we have a wealth of easy one-pot meal recipes and helpful tips to get you started. To ensure your journey into pressure cooker baking is smooth and successful, here are a few fundamental pointers:

• Make sure to bookmark our comprehensive Instant Pot recipes page. We’re constantly adding new and exciting dishes each week to keep your cooking repertoire fresh and inspiring!
• For quick reference, we highly recommend printing this invaluable Instant Pot cooking times cheat sheet. It’s an essential tool that will help you quickly understand the precise cooking durations for various ingredients like meats, vegetables, and beans in your pressure cooker.
• For optimal results and easier cleanup, I HIGHLY recommend you invest in a non-stick inner pot. While it’s always good to understand how to deglaze your pressure cooker after sautéing, a quality non-stick liner significantly minimizes potential issues and makes the entire cooking process more enjoyable.

For context, the Instant Pot model I consistently use for all my recipe creations, including this delicious cake, is a versatile 6-quart capacity.

Why Use Cake Mix for Your Instant Pot Pineapple Upside Down Cake?

While some purists might prefer to bake from scratch, we wholeheartedly recommend using a quality cake mix for this Instant Pot dessert. And honestly? You won’t even notice the difference in taste or texture! The convenience of a cake mix perfectly complements the ease of pressure cooking, making this recipe truly effortless without compromising on flavor.

When we first started experimenting with our Instant Pot, we naturally focused on dinners. However, it wasn’t long before we ventured into the sweet side, crafting delightful desserts like our rich pressure cooker brownies and, of course, this incredible Instant Pot pineapple upside down cake. The results were so impressive that we quickly became converts to pressure cooker baking.

Initially, I adapted my recipe for 6 cupcakes, which produced just enough batter to half-fill a 6-inch springform pan. While that version is still included at the very bottom of this post for those preferring a smaller, round cake, I’ve since updated and optimized this recipe for a slightly larger cake, utilizing my beloved Instant Pot bundt pan. This allows for a more generous serving and a truly stunning presentation.

Bundt Pan Perfection for Instant Pot Pineapple Upside Down Cake

If you’re aiming for a cake that’s not only delicious but also visually appealing, using a bundt pan in your Instant Pot is the secret. This method is especially key if you desire a cake that’s smaller than a traditional oven-baked version but still offers that classic “upside down” charm. You’ll need a mini bundt pan – often referred to as a tube pan – that conveniently fits inside your pressure cooker and rests on a trivet for even steaming.

After extensive testing, I can confidently say that this particular bundt pan is the absolute best. Its quality and design ensure consistent, beautiful results every time, making it my go-to choice for all my multi-cooker sweet treats. The distinctive fluted design not only aids in even cooking but also creates a beautiful pattern that makes the cake look professionally baked right out of the pot.

Baking Without an Oven: The Pressure Cooker Advantage

You’re looking at the ultimate solution for baking without an oven! When you make a cake in a pressure cooker, it’s essentially steamed. This method results in a texture that, while perhaps not as overtly fluffy as some oven-baked cakes, is undeniably more dense and incredibly moist. This unique characteristic is precisely what makes every bite of an Instant Pot cake so delightful and rich.

The beauty of this method extends beyond just pineapple upside down cake. Once you master the technique, you can easily adapt it for a variety of other cake flavors. Craving chocolate? Simply use a chocolate cake mix, perhaps fold in some chocolate chips for extra indulgence, and follow the same pressure cooking instructions. We’ve had phenomenal success with our Instant Pot chocolate pudding cake, proving just how versatile this baking method can be.

Essential Ingredients for Your Instant Pot Pineapple Upside Down Cake

Gathering your ingredients is the first step to creating this show-stopping dessert. The beauty of this recipe lies in its simplicity and the use of readily available items. Here’s what you’ll need:

1. Instant Pot 7-inch Bundt Pan: This specialized pan is crucial for achieving the perfect shape and size for your pressure cooker cake.
2. Trivet: Essential for elevating your cake pan above the water inside the Instant Pot, ensuring even steaming. I highly recommend one with handles for safe and easy lifting.
3. Can of Pineapple Tidbits: You’ll use both the delicious pineapple pieces for the topping and the juice within the can to enhance the cake batter, adding a natural sweetness and moisture.
4. Maraschino Cherries: These vibrant red cherries add a pop of color and classic flavor to the “upside down” topping.
5. Yellow Cake Mix: The foundation of our easy cake. For an even more intense pineapple flavor, consider a pineapple-flavored cake mix if available.
6. Eggs: To bind the cake batter and contribute to its structure and moisture.
7. Vegetable Oil: My preferred fat for baking almost always, it ensures a tender and moist crumb.
8. Brown Sugar: This forms the sticky, caramelized layer on top of the pineapple and cherries, creating the signature upside-down effect.
9. Water: For the Instant Pot itself, creating the steam needed for pressure cooking.

Yes, You Can Bake in a Pressure Cooker! Here’s Why

Absolutely! Baking in a pressure cooker is not only possible but also incredibly advantageous for certain desserts, especially cakes. Here’s why it’s a method you’ll love:

• Speed and Efficiency: Desserts cook in a fraction of the time compared to traditional oven baking. This means less waiting and quicker gratification for your sweet cravings!
• Oven Freedom: Keep your oven free for other dishes, particularly useful when preparing a multi-course meal or during holidays when oven space is precious.
• Beat the Heat: During scorching summer months, turning on a conventional oven can make your kitchen unbearable. The Instant Pot keeps the heat contained, allowing you to bake delightful treats without raising your home’s temperature.
• Perfect Portions: Pressure cooker cakes often come in sizes ideal for smaller families or gatherings, like our family of five. This means less waste and just the right amount of dessert for everyone.
• Unmatched Moisture: The sealed, steam-filled environment of a pressure cooker ensures that your cakes turn out exceptionally moist and tender, a characteristic that is often difficult to achieve in a dry oven.

Secrets to a Flawless Instant Pot Bundt Cake

To successfully bake a bundt cake in your Instant Pot, you’ll need a trivet and a bundt pan that fits comfortably inside your pressure cooker. As mentioned in the recipe card below, I’ve linked the exact pan and trivet I use for consistently perfect results. The key is to elevate the cake pan above the water, allowing it to cook evenly through steam without directly immersing it.

Follow these essential tips to ensure your Instant Pot Pineapple Upside Down Cake turns out perfectly every single time:

1. Flavorful Liquid: Instead of plain water, use the reserved pineapple juice from the canned pineapple in your cake batter. This simple substitution significantly boosts the overall pineapple flavor and adds extra moisture.
2. Secure Foil Cover: Always ensure the aluminum foil covering your cake pan is tightly sealed. This prevents any condensation or water from seeping into your cake batter, which could affect its texture and flavor.
3. Natural Pressure Release is Key: After the cooking cycle completes, resist the urge to quick-release the pressure immediately. Allowing the Instant Pot to naturally release most of its steam for at least 10 minutes creates a gentle cooling environment, preventing the cake from deflating or becoming dense.
4. Quality Non-Stick Pan: Invest in a high-quality non-stick bundt pan. The pan I recommend (linked above) has proven its durability and non-stick capabilities over countless uses, ensuring your cake releases easily and beautifully every time.

Once your cake is done, patience is a virtue! Allow it to cool considerably within the pan before attempting to flip it. This cooling period helps the cake firm up and prevents it from breaking apart when inverted. For an added touch of sweetness, consider a simple cake frosting: either melt a cup of store-bought vanilla frosting or whisk together 1 cup of powdered sugar with a few tablespoons of water until you reach your desired drizzling consistency.

Explore Other Delightful Pressure Cooker Desserts

Once you’ve experienced the joy of making this easy upside down cake in your Instant Pot, you’ll undoubtedly want to explore more pressure cooker desserts. The possibilities are vast and delicious!

• Our Instant Pot rice pudding recipe is incredibly creamy and comforting – truly out of this world.
• For special occasions, our Instant Pot chocolate cake is a rich and decadent choice that’s perfect for birthdays.
• And for cheesecake lovers, the creamy Instant Pot Oreo cheesecake is an absolute winner that will satisfy any sweet tooth.

If you prefer traditional baking, our upside down cherry pie is a killer alternative to try in your oven, offering a similar delightful inverted fruit experience.

Instant Pot Cake with Cake Mix: The Full Recipe

★
★
★
★
½

4.75 from 4 votes

Instant Pot Pineapple Upside Down Cake

By
Justine

This easy Instant Pot pineapple upside down cake recipe turns out incredibly moist! It’s a simple pressure cooker dessert that’s also fun to make with the kids.

Prep:

6
mins

Cook:

25
mins

Total:

31
mins

Servings:
6

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Equipment

• 1 Instant Pot Bundt Pan (7″ used)
• 1 Trivet
• 1 Pressure Cooker (Instant Pot)

Ingredients

1x
2x
3x

• 2 c Yellow Cake Mix, or pineapple cake mix
• 2 Eggs
• 6 tbsp Vegetable Oil
• 2/3 c Pineapple Juice, from canned pineapple (or water)
• 6 Maraschino Cherries, halved or whole
• 6-8 Pineapple Tidbits
• 2 tbsp Brown Sugar
• 1.5 c Water, for the Instant Pot

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Instructions

1. In a large bowl, mix together the cake mix, eggs, vegetable oil, and pineapple juice until the batter is smooth and well combined. Prepare your 7-inch bundt pan by spraying its inside thoroughly with non-stick spray.
2. Arrange the halved or whole maraschino cherries and pineapple tidbits in a decorative pattern on the bottom of the prepared bundt pan. Evenly sprinkle the brown sugar over the fruit.
3. Gently pour the prepared cake batter over the fruit and brown sugar layer in the bundt pan. Ensure the top of the pan is securely covered with aluminum foil to prevent steam from entering.
4. Place your trivet at the bottom of your Instant Pot. Pour 1.5 cups of water into the inner pot, around the trivet. This water will create the steam necessary for pressure cooking.
5. Carefully lower the bundt pan, containing the cake batter and covered with foil, onto the trivet inside the Instant Pot.
6. Close the Instant Pot lid and ensure the steam release valve is set to the “Sealing” position. Set the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH pressure for 25 minutes.
7. Once the cooking cycle is complete, allow the Instant Pot to perform a Natural Release for 10 minutes. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining steam.
8. Carefully remove the bundt pan from the Instant Pot. Remove the foil cover and allow the cake to cool in the pan until the sides begin to pull away naturally, indicating it’s ready to be inverted.
9. Place a serving plate on top of the bundt pan and carefully flip the cake over. Serve warm or at room temperature. If desired, melt a bit of vanilla frosting and drizzle it generously over the top for an extra touch of sweetness.

Video Tutorial

For a visual guide, check out our video tutorial on making this Instant Pot Pineapple Upside Down Cake!

Nutrition

Serving: 3oz,
Calories: 450kcal,
Carbohydrates: 70g,
Protein: 4g,
Fat: 17g,
Saturated Fat: 12g,
Cholesterol: 54mg,
Sodium: 595mg,
Potassium: 91mg,
Fiber: 1g,
Sugar: 38g,
Vitamin A: 80IU,
Vitamin C: 2.6mg,
Calcium: 181mg,
Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and brands used.

Additional Info

Course:
Dessert

Cuisine:
American

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Smaller Batch Instant Pot Cake: Using a Springform Pan

For those times when you crave a smaller, more intimate dessert, this recipe can easily be adapted for a round springform pan, creating a perfect cake for 3-4 people. This version is ideal for a quick treat without too many leftovers. Here’s what you’ll need for this alternative method, along with simplified directions:

1. Instant Pot or any pressure cooker
2. Wilton 6 x 2 3/4 inch round springform pan
3. Small glass cup or trivet
4. Aluminum foil
5. 6 Pineapple tidbits
6. 6 Maraschino cherries
7. 1 cup Yellow cake mix
8. 1 egg
9. 3 tbsp oil
10. 1/3 cup pineapple juice – use the juice from the canned pineapple for maximum flavor
11. 1/4 cup brown sugar

Directions for Springform Pan:

1. Arrange cherries and pineapple tidbits decoratively in the bottom of your springform pan.
2. Sprinkle brown sugar evenly over the fruit.
3. In a separate bowl, mix together the cake mix, egg, oil, and pineapple juice until smooth.
4. Pour the cake mixture gently over the fruit layer in the pan.
5. Cover the top of the pan tightly with aluminum foil to prevent condensation.
6. Create a foil sling to easily lower and lift the pan into the Instant Pot.
7. Place a trivet at the bottom of the Instant Pot.
8. Pour 1 1/2 cups of water into the bottom of the pot.
9. Carefully lower the cake pan, using the foil sling, onto the trivet.
10. Close the Instant Pot lid and ensure the steam release valve is sealed.
11. Set to high pressure cook for 15 minutes.
12. Allow a natural pressure release for 5 minutes, then manually release any remaining steam.
13. Lift the pan out of the Instant Pot.
14. Remove the foil cover and allow the cake to cool in the pan until it’s easy to invert.

While you could certainly whip up your own homemade frosting to complement this delicious pineapple cake, I often opt for the easiest route: simply melting some vanilla frosting directly from the tub. It does the trick perfectly, adding just the right amount of sweetness and a smooth finish.

This cake is incredibly tasty on its own, served warm straight from the pot, or elevated with a scoop of creamy vanilla ice cream on top – a truly delightful combination! This smaller size is truly perfect for a light dessert for 3-4 people. A modest slice of something sweet is often all we need, and the best part is, if I pop it into the Instant Pot when we sit down for dinner, it’s ready to enjoy as soon as our main meal is finished!