INSTANT POT CHERRY DUMP CAKE
Yield 6
Number Of Ingredients 5
Steps:
- 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 Facts : Servingsize 1 serving, Calories 521 kcal, Fat 46 g, SaturatedFat 29 g, Cholesterol 122 mg, Sodium 383 mg, Carbohydrate 29 g, Sugar 13 g, Protein 1 mg
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