I adore Pineapple Upside Down Cake. It’s sweet, fruity, buttery, fluffy, and so much more, and I just can’t get enough of it. I also can’t get enough of my Instant Pot. Talk about the easiest cooking method ever!
Combine the two, and it’s a match made in heaven. I found this recipe from by Pink on YouTube and I adore it. It’s insanely fast, too. What could be better than that?
Here’s what you’ll need to make your own, besides an Instant Pot of course.
- pineapple juice
- cooking oil (vegetable or canola, something with very little to no flavor)
- yellow box cake
- eggs
- pineapple rings
- maraschino cherries
- brown sugar
- butter
- cooking spray
To see exact amounts used in this recipe, click here to visit by Pink’s website.
Start out by grabbing mini ramekins or cups that are oven safe. These are what you will use to make your mini pineapple upside down cakes in addition to your Instant Pot.
Spray each cup lightly with cooking spray. Mix together your cake mix, eggs, oil and pineapple juice until completely smooth, then set aside.
Grab your ramekins and at the bottom of the each, put a bit of butter and brown sugar. Click here to see exact amounts on by Pink’s website.
Follow the butter and brown sugar with a pineapple ring and place a cherry in the middle of each ring. Fill each cup 1/2 full with your cake mixture.
When all of the ramekins are full, put the Instant Pot trivet down and add 1 cup of water in the bottom of your pot. Lock on the lid and make sure valve is closed.
Cook on high for 8 minutes and quick release. Allow to cool 5 minutes, then turn upside down on a plate and enjoy!
Give it a try yourself and you’ll be just obsessed with this recipe as I am! Check out the video below for more, and enjoy.
