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instant pot pineapple upside down cake on a white plate next to a blue floral towel.
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4.37 from 25 votes

Instant Pot Pineapple Upside Down Cake

Make this tasty instant pot pineapple upside down cake tonight! It comes out so moist with a carmelized fruit topping. Plus it is so pretty to serve - even if you aren't a talented cake decorator!
Prep Time15 minutes
Cook Time32 minutes
Additional Time10 minutes
Total Time57 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 6 servings
Calories: 400kcal
Author: Aileen Clark

Equipment

  • Pillsbury Softasilk Cake Flour - 32 oz - 2 Pack
  • Oster 270-Watt Hand Mixer with HEATSOFT Technology
  • Fat Daddio's PRD-73 Round Cake Pan, 7 x 3 Inch, Silver
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
  • The "I Love My Instant Pot" Affordable Meals Recipe Book

Ingredients

  • 1 cup water
  • 1 8-ounce can pineapple slices
  • 12 maraschino cherries stems removed
  • 1/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter chilled
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs + 1 yolk
  • 2 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk

Instructions

  • Place water and trivet inside Instant Pot®.
  • Grease a (7-inch) cake pan.
  • Arrange pineapple slices in a single layer on bottom of cake pan, breaking slices in half to fit, as needed. Reserve pineapple juice.
  • Place cherries in openings of pineapple slices and any extra around slices.
  • Sprinkle brown sugar over pineapples and cherries.
  • Cut 2 tablespoons butter into small chunks and arrange over brown sugar.
  • With an electric mixer, cream together remaining 1/2 cup butter and granulated sugar. Mix until fluffy, 2 minutes.
  • Add eggs and egg yolk, one at a time, beating after each addition.
  • Mix in vanilla.
  • In a separate bowl, combine flour, baking powder, and salt. Mix.
  • Slowly mix in flour mixture and buttermilk into wet mixture, alternating between flour and buttermilk until ingredients are fully combined.
  • Pour cake batter into cake pan.
  • Cover cake pan tightly with foil.
  • Create a foil sling and carefully lower pan into Instant Pot®.
  • Close lid and set pressure release to sealing.
  • Press manual or pressure cook button and set to 32 minutes on high pressure.
  • Quick release pressure and remove lid.
  • Carefully remove cake pan from Instant Pot®. Remove foil.
  • Use a straw to poke 20 holes in cake. Pour reserved pineapple juice on top of cake. Let sit on a cooling rack, 30 minutes.
  • Run a knife around edges of cake. Turn cake over onto a cake plate to remove from pan.
  • Let cool to room temperature and serve.

Notes

Freezing instructions: Let cake fully cool. Wrap in two layers of foil. Label and date. Freeze up to 3 months.