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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 tropical delight! Enjoy the gooey caramelized topping and moist cake, all made effortlessly.
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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
  • 2 tablespoons pineapple juice
  • 1/2 cup brown sugar
  • 1 can (20 ounces) pineapple slices whole
  • 18 whole maraschino cherries
For the Cake:
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup unsalted butter softened to room temperature
  • 1/3 cup sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon coconut extract
  • 1 teaspoon lime juice
  • 1 cup coconut milk

Equipment

  • Instant Pot
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake pan

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Carefully pour the cake batter over the arranged pineapple and cherries in the cake pan.
  5. 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.
  6. 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.
  7. 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!

Notes

  • 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.