Instant Pot Pineapple Upside Down Cake

If you’re seeking a delightful dessert that combines nostalgia with convenience, look no further than this Instant Pot Pineapple Upside Down Cake. The warm, gooey caramelized pineapple and cherries create a beautiful topping, while the moist cake beneath is infused with flavors of coconut and lime. This recipe is not only rich in flavor but also incredibly easy to make, thanks to the magic of the Instant Pot. Say goodbye to traditional baking methods; this cake will have your friends and family raving about your culinary skills in no time!

Why This Recipe is a Keeper

This Instant Pot Pineapple Upside Down Cake is perfect for a variety of occasions, from birthday parties to casual family dinners. The luscious topping of pineapple, maraschino cherries, and a hint of coconut makes it a standout dessert. Using the Instant Pot ensures a perfectly moist cake every time, eliminating the risk of drying out. Plus, the quick cooking time means you can whip it up in a fraction of the time it takes to bake in a conventional oven. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed for success!

Shopping List

• 1 can (20 ounces) pineapple slices, whole
• 18 whole maraschino cherries
• 4 tablespoons unsalted butter, melted
• 2 tablespoons pineapple juice
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon coconut extract
• 1 teaspoon lime juice
• 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 brown sugar, packed
• 1 egg
• 1 teaspoon coconut extract
• 1 cup coconut milk

Equipment & Tools

• Instant Pot – This is essential for making the cake in a fraction of the time.
• Mixing bowls – You’ll need a couple of these for blending ingredients.
• Whisk – Great for mixing dry and wet ingredients.
• Spatula – Perfect for scraping down the sides of your bowl.
• Cake pan – Ensure it fits comfortably inside your Instant Pot.

Instant Pot Pineapple Upside Down Cake — Do This Next

Step 1: Prepare the Topping

Start by preparing the topping. In a small bowl, mix together the melted butter, pineapple juice, and brown sugar. Stir until combined. This will create a sweet base for your pineapple and cherries.

Step 2: Arrange Pineapple and Cherries

Pour the butter and sugar mixture into the bottom of your greased cake pan. Place the pineapple slices on top, then add a maraschino cherry in the center of each pineapple slice and scatter the remaining cherries around.

Step 3: Mix the Cake Batter

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Add the egg, coconut extract, lime juice, and coconut milk to the butter mixture, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Pour the Batter

Carefully pour the cake batter over the arranged pineapple and cherries in the cake pan.

Step 5: Prepare the Instant Pot

Pour 1 cup of water into the bottom of the Instant Pot. Place the cake pan on the trivet and lower it into the pot.

Step 6: Cook the Cake

Seal the Instant Pot lid and set it to cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pot to naturally release pressure for about 10 minutes, then perform a quick release for any remaining pressure.

Step 7: Cool and Serve

Carefully remove the cake pan from the Instant Pot and allow the cake to cool for about 10 minutes. Then, invert the cake onto a serving plate. Let it cool completely before slicing and serving!

Ingredient Swaps & Substitutions

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• You can use light brown sugar instead of dark brown sugar for a milder flavor.
• If you don’t have coconut milk, any non-dairy milk will work, although coconut milk adds a wonderful flavor.
• Swap the maraschino cherries for fresh cherries if they’re in season for a lighter, fresher taste.

Steer Clear of These

When making your Instant Pot Pineapple Upside Down Cake, be sure to avoid the following:

• Using canned pineapple in syrup; it may make the cake overly sweet.
• Using too much liquid in the batter; it can lead to a soggy cake.
• Skipping the cooling step before inverting the cake; this can cause the topping to stick to the pan.

Make-Ahead & Storage

This cake can be made ahead of time for special occasions. Store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week or freeze for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and place it in an airtight container.

Reader Questions

Can I use a different type of fruit for the topping?

Absolutely! You can experiment with various fruits like peaches, pears, or even berries. Just ensure they’re not too watery to avoid a soggy cake.

What if I don’t have an Instant Pot?

You can bake this cake in a traditional oven. Preheat your oven to 350°F (175°C) and bake for 30-35 minutes, or until a toothpick comes out clean.

Can I make this cake vegan?

Yes! Substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) and use plant-based butter and coconut milk.

How do I know when the cake is done?

Your cake is done when a toothpick inserted in the center comes out clean. If it’s still wet, continue to cook for a few more minutes and check again.

Bring It Home

This Instant Pot Pineapple Upside Down Cake is not just a dessert; it’s a delightful experience that brings joy to any table. With its impressive presentation and rich flavors, it’s sure to become a family favorite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a must-try. Grab your ingredients, fire up that Instant Pot, and prepare to impress with this tropical delight!

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