Pineapple Upside Down Cake Instant Pot

note: NOTE: This is going to make TWO cakes. For proper (and truly amazing) results, only ONE cake may be cooked in an Instant Pot at a time in a separate pan using a pot-in-pot method. If you have two Instant Pots, you can make them simultaneously. If not, you can make one after the other OR just cut the recipe in half!

1 box of Pineapple Cake mix (I used Duncan Hines Pineapple Supreme)

3 extra large eggs (since 3 is an odd number, if halving the recipe use 2 small eggs)

20 oz can of Pineapple Rings in their juices (NOT in heavy syrup - there is a difference and the can will specify), with the rings separated from the juice. There will be 10 rings in the can

½ cup of canola oil (vegetable oil is fine too but I suggest canola for this)

¼ cup of water

3.4 oz packet of Vanilla Jell-O Instant Pudding mix (make sure it’s “Instant”)

1 stick (½ cup) of salted butter

1 cup of dark brown sugar, packed

Maraschino cherries, stem removed

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer