How To Make A Dump Cake In The Instant Pot Food

INSTANT POT CHERRY DUMP CAKE

Steps:

• Pour 1 1/2 cups water into the Instant Pot. Coat a round 6- or 7-inch cake pan with cooking spray.
• Pour the cherry pie filling into the prepared pan and pour the dry cake mix over the top. Place the pats of butter in a circle over top and cover with foil. Place the pan on a trivet and lower into the Instant Pot.
• Place the cover on the pot and set timer to 35 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
• When cooking is done, do a quick release and allow the float valve to drop.
• Remove cover and pull the trivet/pan out. Remove foil and serve with ice cream and whipped cream, if desired.

INSTANT POT APPLE DUMP CAKE

Steps:

• Pour 1 cup of water into the insert pot of your Instant Pot and set the trivet in place.
• In a 1.5-quart baking dish that fits in your Instant Pot, spread apple pie filling over the bottom.
• Sprinkle evenly with spice cake mix.
• Drizzle melted butter over the cake mix, trying to moisten as much of the cake mix as possible.
• Lower baking dish onto the trivet. Close the lid and set the vent to the sealed position. Select a cook time of 30 minutes at high pressure.
• Once the cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
• Carefully lift baking dish out of the Instant Pot.
• If desired, transfer baking dish to a 450F oven and bake for about 5 minutes to brown the topping. Alternatively, if you have an air fryer lid for your Instant Pot, you can empty out the water from the pot, then place the baking dish back into the Instant Pot and use the air fryer lid to crisp up the topping at 450F for about 5 minutes (just be sure to empty the water from the IP if you're using the air fryer lid).
• Let stand for 5-10 minutes before serving with vanilla ice cream.

INSTANT POT MAGIC APPLE CAKE

Steps:

• Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.

PRESSURE-COOKER CHOCOLATE-APRICOT DUMP CAKE

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.