Instant Pot GF Pineapple Upside Down Cake
Avoid heating up your kitchen, with this easy gluten free pineapple upside down cake!
Instant Pot Pineapple Upside Down Cake
Serves: 8-12 | Prep Time: 10 min | Cook Time: 1 hr+
Ingredients
Topping Ingredients
- 3 tbsp regular or df butter
- 2/3 cup brown sugar
- 15oz canned pineapple rings or chunks, drained and juice reserved
- 1/2 c maraschino cherries, drained, optional
- 1 package Better Batter Yellow Cake Mix
- 3 large eggs
- 1/3 c oil
- juice from can of pineapple plus enough water to make 1 1/3 cups
- 2x 6 inch round cake pans
- butter or cooking spray to grease pan
- 1 cup water for instant pot, plus 1-2 trivet insert
- thick foil
- an instant pot foil sling
Instructions
IMPORTANT! You will need to repeat the baking process twice to make both cakes!
Melt the butter, then use it to generously grease or spray the bottom and sides of both pans. Pour any extra butter, if any, into the bottom of each pan.
Sprinkle half the brown sugar over the bottom of each pan, then place half the pineapple into the bottom of each pan, arranging to make a pleasing patter. Repeat this process with maraschino cherries, if desired.
Prepare cakes. Combine cake mix, eggs, oil, and pineapple juice together in a mixing bowl, stirring just until mixture is combined, or smooth. Pour half of batter over pineapple in each pan. Cover each pan tightly with a double layer of foil.
Prepare instant pot. Pour water into the bottom of your instant pot insert, and place the trivet insert into the bottom of the instant pot. Gently stack a pan on top of your instant pot sling., then ently lower the pan onto the instant pot. Secure the lid, making sure the vent is closed.
Select the MANUAL function on your instant pot, and use the +/- keys to select 18 minutes. When the timer goes off, allow a Natural Release for the full length of time - until the pot releases on it's own, and the pin drops (you hear a click. Remove the pan, place the second pan in the instant pot, and repeat the process.
With each pan, once it is removed from the instant pot, uncover the pan and allow to cool for 10-15 minutes before turning onto a serving platter with a lip (to catch any syrup that forms). Allow the cake to cool for an additional 15 minutes+ to soak up the syrup.
This recipe was originally published by Naomi Poe in 2013. Updated 2025. Original photo of food by Cass Botelho
