Instant Pot Pineapple Upside Down Bites

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Cake? From an Instant Pot? Of course! And better yet, pineapple upside-down cake!

These little cake bites couldn’t be easier because they’re made with cake mix and canned pineapple chunks (as well as the juice from the can).

This is a recipe from our book INSTANT POT BIBLE: THE NEXT GENERATION, a follow-up to our international best-seller, THE INSTANT POT BIBLE.

Here are the ingredients and the method, along with some additional comments:
Whisk in a medium bowl:
1 cup plain white or yellow cake mix (do not use sugar-free, gluten-free, or a pudding cake mix)
1/3 cup pineapple juice from a can of pineapple chunks
1 big egg white

Generously coat the indentations of a standard egg-bite mold with BAKING spray (that is, a flour and fat combo spray).

put (about) 1 teaspoon melted butter in each indentation.
put 1 teaspoon light brown sugar in each indentation.
put 1 canned pineapple chunk in each indentation.

Divide the cake batter among the indentations. (Notice that trick in the video: an ice-cream scoop is the best tool!)

Pour 1 1/2 cups water in a 5-, 6-, or 8-quart Instant Pot.
Set the egg bite mold on a rack in the pot. do not cover the mold.
Set the machine to cook at high pressure for 15 minutes, followed by a natural release.
Unlatch the lid and remove the egg-bite mold. cool for just a minute, then unmold while still warm. (If any pineapple chunks don’t come out, retrieve them and set them on each bite–but they’ve most likely baked right into the little cake.)

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