Description
A beautifully golden cake with caramelized pineapple and cherries, made effortlessly in an Instant Pot.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 1/2 cup brown sugar
Instructions
- Start by greasing the Instant Pot with butter to prevent sticking.
- Melt 1/2 cup of butter and stir in brown sugar until combined; pour into the Instant Pot.
- Arrange the pineapple slices over the brown sugar mixture and place a cherry in the center of each slice.
- Cream together the remaining 1/2 cup butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and stir in the vanilla extract.
- Mix in the flour, baking powder, milk, and salt until just combined.
- Pour the batter over the arranged pineapples and cherries.
- Close the Instant Pot lid and set it to cook on high pressure for 30 minutes.
- Release the pressure naturally for 10 minutes, then perform a quick release.
- Invert the cake onto a serving plate and let it cool before slicing.
Notes
For a vegan version, substitute eggs with flax eggs and butter with a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg