Instant Pot Cherry Dump Cake Food

INSTANT POT CHERRY DUMP CAKE

Steps:

• Spray a round oven-safe baking dish with cooking spray, and add both cans of cherry pie filling
• Sprinkle cake mix evenly over top of pie filling, then top with butter
• Pour water into inner Instant Pot, and add trivet
• Place baking dish on trivet, top with aluminum foil, cover with lid, turn vent to Sealing position, and hit PRESSURE COOK for 25 minutes
• Allow a 5 minute natural release, then turn valve and do quick release until pin drops.
• Remove lid, and carefully lift trivet out of pot, using oven mitts. Sprinkle some granulated sugar over the top of the cake, if desired
• Place cake in oven and broil for 5 minutes or until top is golden and slightly crisp
• Allow to cool slightly, then serve and enjoy!

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.

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

INSTANT POT CHERRY DUMP CAKE

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.