Instant Pot Pineapple Upside Down Cake

No more struggle to look for the perfect, light, and fruity dessert for your party, events, and little celebrations at home! Because this Instant Pot Pineapple Upside Down Cake won't let you switch to another recipe 🙂

The plus point is, it cuts off the frosting steps because the topping is already at the bottom! Yes, You heard it right :))  That is what makes this cake different from others. You just flip the cake and get the delicious topping on top!

Why This Recipe Works

The super-moist Pineapple Cake topped with caramelized brown sugar and butter with fresh pineapple rings and maraschino cherries says it all! And the Instant Pot has made this cake easier to bake 🙂

There's no need for extra topping (not in case if you only want cakes with toppings) because of the sweet and so much wanting the flavor of baked Pineapple and Cherries on top plus the golden dripping of caramelized sugar at the sides, will make you dig into the cake and dive into its flavor!

Give it a try and trust me, you're gonna love the results!

Pineapple Upside Down Cake Recipe Video

Recipe Ingredients

All-Purpose Flour - This is where the crumbles in cake come from, making the cake chewier! It's a key ingredient for all the baking recipes! Sift it properly before using it.

Ricotta Cheese - It's a fresh, soft, Italian curd cheese that gives the cake, deliciously light consistency and different kind of flavor! But you can also use cream cheese if you're not a ricotta cheese fan.

Shortening - It's a better substitute for butter containing more fat. The shortening in the cake makes it more tender, crumbly, and soft! It also helps in giving a good rise to a cake. You can use butter instead of it if you're satisfied with its result

Baking Powder - It's an agent that gives rise to your cake making it super soft and fluffy! Make sure you're using the quantity referred or else it can convert your cake into a disaster. Use a good quality baking powder. I prefer using Rumford baking powder in my recipes.

Egg - Use a large size egg and it must be at room temperature.

Brown Sugar - Not only it makes a sweet topping but also gives a caramelized texture to your cake. If you want your golden drips to look richer and yum, Use dark brown sugar in your recipe! It also gives the cake a dark caramel color.

Pineapple Rings - Use canned one or fresh one. In my opinion, a canned pineapple ring works perfectly for topping! But if you're using a fresh one, make sure it's fresh and ripe. Prepare the slices before and set them aside for topping.

Maraschino Cherries - I've used the preserved maraschino cherries which, after being baked, give a syrup-like texture that tastes so delicious but feel free to use strawberry and kiwi slices or blueberries instead of it.

How to make

Gather all the necessary ingredients.

 

Take a large mixing bowl and add 1 ⅓ cups of All-Purpose Flour to it.

 

Add ½ cup of Ricotta Cheese to it.

 

Add 1 cup of White Sugar to it.

 

Add ⅓ cup of Shortening to it.

 

Add ½ teaspoon of Salt to it.

 

Add 1 ½ teaspoon of Baking Powder to it.

 

Add 1 large Egg to it.

 

Now, add ¾ of Milk to it.

 

Whisk it properly with the help of a hand mixer until light, fluffy and lump-free. Set it aside

 

Take a springform pan and put parchment paper in it. Pour ¼ cup of melted butter and then sprinkle ⅔ cup of Brown Sugar into it.

 

Now, Arrange 6 Pineapple slices on it.

 

Decorate Maraschino Cherries in the center holes of Pineapples.

 

Then pour the prepared cake batter on top of Pineapples. Tap the pan lightly to resist the air bubbles. Cover it properly with the lid if any came with the pan, or use aluminum foil to cover it up.

Set an Air Fryer basket in an Instant Pot and place the springform pan carefully into it. Close the lid and Press 'Bake' at 400F for 1 hour. After an hour, open the lid and give it a quick release. You can test your cake by inserting a toothpick in it and checking that it comes out clean.

Take out the cake pan and let it cool for a couple of minutes. Run the knife around the sides of the pan to loosen the cake. Then flip it out upside down in a dish larger than the pan's diameter.

Let it come at room temperature then serve, slice, and enjoy! :))

How to Serve 

Pineapple upside-down cake is best served with a small container of sweetened and thawed whipping cream, It makes a bombastic combo!

Or you can top it with some crushed nuts or drizzles of lemon curd to balance the sweetness and serve :))

But believe me, It's delicious on its own! And will prove to be a crowd-pleasing dessert that your whole family will love :))

FAQ About Pineapple Upside Down Cake

How to store?

Just put it in an airtight container and refrigerate it. You can store it for 4-5 days and can serve it cool.

What else can I add to my recipe?

You can add some cinnamon powder and nutmeg with brown sugar. It will take the taste to the next level!

You can also replace the Maraschino cherries with a combination of other cherries like blueberries and blackberries 🙂

Can I use a cake mix instead of preparing batter?

Um, Yes you can and most of the people practice it too. But I personally prefer making a cake by preparing its batter myself. It tastes fresher and smells so good and moist!

Instant Pot Cake Recipes

Instant Pot Lemon Cheesecake

Instant Pot Cherry Cheesecake

Instant Pot Japanese Cheesecake

Instant Pot Oreo Cheesecake

Instant Pot Chocolate Cake

Instant Pot Pumpkin Cheesecake

Instant Pot Pineapple Upside Down Cake

4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, modern
Keyword: cake, dessert, pineapple
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 1⅓ cup flour
  • ½ cup ricotta cheese
  • 1 cup sugar
  • cup½ shortening
  • ½ teaspoon salt
  • teaspoon baking powder
  • 1 egg
  • ¾ cup milk
  • ¼ cup melted butter
  • teaspoon brown sugar
  • 6 slices pineapple
  • 6 cherries

Instructions

  • In a bowl, mix flour, cheese, sugar, shortening, salt, baking powder, egg, and milk. You can use immersion blender.
  • Take a cake pan or a tin and add butter, brown sugar, pineapple slices, and cherries.
  • Add brown sugar, pineapple and cherries.
  • Pour the cream cheese batter on top and cover the cake pan
  • Place the air fryer basket inside the Instant Pot and put the cake pan inside the basket.
  • Close with the Air Fryer Lid and BAKE at 400 °F for 1 hour.
  • Flip the cake and serve 🙂

Nutrition

Calories: 3268kcal Carbohydrates: 217g Protein: 53g Fat: 246g Saturated Fat: 132g Polyunsaturated Fat: 21g Monounsaturated Fat: 64g Trans Fat: 3g Cholesterol: 1140mg Sodium: 4078mg Potassium: 1183mg Fiber: 2g Sugar: 156g Vitamin A: 8562IU Vitamin C: 1mg Calcium: 828mg Iron: 9mg

Notes

  • Make sure that all the ingredients including cream cheese, sour cream, and eggs are at room temperature.
  • Grease the sides and base of your pan so that your cheesecake comes out easily without sticking.
  • Allow the cake to cool down and then pour the caramel sauce

Leave a Reply

Your email address will not be published. Required fields are marked *