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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: gluten free pineapple upside down cake, instant pot gluten free pineapple upside down cake, instant pot pineapple upside down cake, pineapple upside down cake recipe
Servings: 8 servings
Calories: 552kcal
Author: Chandice Probst
- 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
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
- Any gluten-free cake mix will work. However, I like the gluten-free betty crocker cake mix or Bob's Red Mill brands.
- Be sure to let the cake sit for 10 minutes before you remove it from the pan
- Make sure to really grease the pan so it will flip out without sticking
- If you'd like to exchange the brown sugar for coconut sugar you can
- This recipe makes two small cakes or one larger cake
Calories: 552kcal | Carbohydrates: 116g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 2733mg | Potassium: 60mg | Fiber: 1g | Sugar: 51g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 0.2mg