This instant pot gluten-free pineapple upside down cake it’s super easy to make. It’s a delicious dessert that everyone will love.
You guys are going to love this instant pot gluten-free pineapple upside down cake!
The pudding in this instant pot gluten-free pineapple upside down cake makes it a bit more done in a lot more moist. I’m not a huge dry cake fan so unless it’s a toffee or pudding cake, I probably won’t be eating it.
You guys I have been loving my instant pot! It’s amazing how you can cook almost anything in it in a fraction of the time that it takes to bake. For a long time I debated on which one I wanted to get but finally decided on the nine in one so I had all the features available to me. I will say that I wish I would’ve gotten the 8 quart instead of just the 6 quart.
Cooking up meat and soups was a no-brainer but I was excited to try some desserts as well. Since pineapple upside down cake is my absolute favorite, I knew this would be the one to try. The cakes definitely come out more moist and without the crispy crust but I don’t mind. I used a 5 quart glass Pyrex bowl for making this cake so the recipe actually makes two.
Ingredients
- 1 box (15 oz.) gluten-free vanilla cake mix, prepared according to package directions
- 1 box dry vanilla pudding mix
- 1 can of pineapple rings and juice
- 6 maraschino cherries
- 6 T butter
- 2/3 C brown sugar
- 1 1/2 C water
Instructions
- Combine prepared gluten-free cake mix with dry pudding and juice from one can of pineapple rings
- Spray a 5 quart oven safe cake pan with nonstick cooking spray
- Place 3 tablespoons of melted butter in the bottom then sprinkle with 1/3 cup brown sugar
- Place three pineapple rings on top of the brown sugar and put maraschino cherries in the hole of each
- Pour water into the bottom of your instant pot and place the trivet that came with your pot in the bottom
- Pour half the cake mix mixture over the pineapple and lower the bowl into your instant pot onto the trivet
- Press the cake button and adjust time to 25 minutes
- Once the time is up, release the pressure naturally for 5 minutes then quick release any additional pressure until float valve drops
- Unlock lid and using hot pads, carefully remove your cake pan from the Instant Pot
- Let cool 10 min. then using a knife, do a circle around the cake to gently remove it from the sides of the pan
- Place a plate over the pan and flip the cake over to remove
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Video from Amie Pendle
I’m so excited to make this! I realized, however that my Instantpot doesn’t have a “cake” button. What would you recommend as a substitute?
Regular pressure cook or manual should be fine you may just need to adjust the time slightly. 🙂
Hi, This looks so good! Any ideas for a way to sub the vanilla pudding mix for someone who is allergic to dairy? I’d love to make this for my daughter who is DF and GF. Thanks!
You bet, here ya go 🙂 https://www.thespruce.com/dairy-free-vanilla-pudding-1000925
Thanks, so would you make the pudding and add to IP along with cake mix & pineapple juice? Would you remove some liquid somehow? Sorry for all the questions & thanks so much!