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+ servings

Instant Pot Cherry Dump Cake Recipe

Super simple and extremely tasty, this Instant Pot cherry dump cake will be made often
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: cherry dessert, cherry dump cake, instant pot cake, instant pot cherry dump cake
Servings: 6
Calories: 292kcal

Equipment

  • Instant Pot (or Pressure Cooker)

Ingredients

  • 2 (20 ounce) cans cherry pie filling
  • ½ box yellow cake mix
  • 4 Tablespoons butter
  • 1 cup water
  • 1 Tablespoon sugar

Instructions

  • Spray a 7” cake pan or springform pan with non-stick cooking spray.
  • Add your two cans of cherry pie filling to the bottom of the pan.
  • Sprinkle the cake mix over the cherry pie filling, so there is no pie filling showing.
  • Cut your cold butter into small bits and place on top of the dry cake mix. Set aside.
  • Pour one cup of water into the bottom of your Instant Pot, and place your trivet inside.
  • Cover your dump cake with aluminum foil, sealing the edges tightly.
  • Place the pan onto the trivet and put the Instant Pot lid on top.
  • Put the pressure release valve to sealing and press the manual or pressure cook button and set the timer for 25 minutes.
  • Allow the Instant Pot to do a natural release for 5 minutes, then release do a quick release if there is anymore steam to let out. 
  • Take off the Instant Pot lid and carefully remove the pan from the Instant pot. Remove the foil and sprinkle with sugar.
  • Place in the oven and broil for 3 minutes on high, or until the top becomes crisp.
  • Serve with ice cream or whipped cream if desired.

Nutrition

Calories: 292kcal | Carbohydrates: 55g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 103mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg