Go Back
+ servings
This instant pot gluten-free pineapple upside down cake is a decadent dessert that can be made in minutes!
Print Recipe
2.75 from 4 votes

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 mins
Cook Time30 mins
Total Time50 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