PRESSURE-COOKER CHOCOLATE-APRICOT DUMP CAKE
Years ago, I used to prepare a dessert similar to this in the oven. I converted the recipe to my Instant Pot and now we can enjoy it quickly. Try it with white cake mix and blueberry pie filling, too. It's best served warm with ice cream or whipped cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Spread pie filling in the bottom of a greased 1-1/2-qt. baking dish. Sprinkle with cake mix, pecans and, if desired, chocolate chips. Dot with butter. Cover baking dish with foil., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. If desired, serve warm cake with ice cream.
Nutrition Facts : Calories 360 calories, Fat 18g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 436mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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