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Homemade Instant Pot Pineapple Upside Down Cake photo

Instant Pot Pineapple Upside Down Cake

This Instant Pot Pineapple Upside Down Cake is a delightful twist on a classic! Moist, flavorful, and easy to make!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • 4 tablespoons unsalted butter melted
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon coconut extract
  • 2 tablespoons pineapple juice
  • 1 teaspoon lime juice
For the Cake Batter:
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter softened to room temperature
  • 1/3 cup sugar
  • 1/2 cup dark brown sugar packed
  • 1 teaspoon coconut extract
  • 1 cup coconut milk
For the Topping:
  • 18 pieces maraschino cherries whole
  • 20 ounces canned pineapple slices whole

Equipment

  • Instant Pot
  • 8-inch round cake pan
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil

Method
 

Preparation Steps:
  1. Step 1: Prepare the Base - Grease your 8-inch round cake pan with a little butter.
  2. Step 2: Create the Topping - In a bowl, mix together melted butter, brown sugar, cinnamon, nutmeg, coconut extract, pineapple juice, and lime juice. Pour into the bottom of the greased cake pan.
  3. Step 3: Arrange Pineapple and Cherries - Place the pineapple slices on top of the sugar mixture and nestle maraschino cherries in the center of each pineapple ring.
  4. Step 4: Make the Cake Batter - Cream together softened butter, sugar, and dark brown sugar until light and fluffy. Add the egg and mix well. Stir in coconut milk and remaining coconut extract.
  5. Step 5: Combine Dry Ingredients - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  6. Step 6: Pour Batter Over Topping - Gently pour the cake batter over the arranged pineapple and cherries, spreading evenly.
  7. Step 7: Prepare the Instant Pot - Add 1 cup of water to the bottom. Place a trivet or steamer basket inside to elevate the cake pan.
  8. Step 8: Cook the Cake - Lower the cake pan into the Instant Pot, close the lid, and cook on high pressure for 40 minutes. Allow for a natural pressure release for about 10 minutes, then quick release any remaining pressure.
  9. Step 9: Cool and Serve - Carefully remove the cake pan from the Instant Pot. Let cool in the pan for about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.

Notes

  • For a more vibrant flavor, use fresh pineapple instead of canned.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, use a microwave or oven, ensuring the cake is heated through without drying out.