A classic pineapple upside down cake recipe fro your pressure cooker that is made from scratch. Easy to make and sure to impress your dinner guests, the neighborhood cookout, or office potluck! A sweet cake topped with sliced pineapples and cherries that the family will love.
18Maraschino Cherrieswhole, may need more depending on number of slices
20ouncepineapple slices whole, packed in 100% juice
½cuplight brown sugar
¾teaspoonvanilla extract ï»¿
Melt the three tablespoons of butter. Add to this the reserved pineapple juice and brown sugar stir well to combine. Add to bottom of pot. Note I have a 6-quart Instant Pot, and used my PIP pan for this recipe (8.28x8.28x6.1). Butter the sides of the PIP pan, and pour the mixture in the bottom being sure to cover it completely.
Place one whole pineapple slice in center of pan, and add a whole cherry to the center. Cut the remaining slices in half, and place a whole cherry in the center. Arrange around the whole piece, and add slices to the sides if desired.
In a mixer, beat together the softened butter, and sugar. Beat in the egg and vanilla next.
Add the flour, baking powder, and salt then to mixer along with the milk. Mix together.
Pour the cake batter over top the pineapple slices, and spread batter as evenly as possible.
Add the rack with the arms down to the Instant Pot with the arms folded down. Add one cup of water to the pot for cooking. Place the cover that came with the PIP on the pan, and lower into the Instant Pot.
Seal, and cook on high pressure for 50 minutes. Follow with a 20-minute natural pressure release.
Let cool for a few minutes, and then invert the pan to a plate. Let cool for up to ten minutes. Be sure to allow the cake to soak up the extra juices on the plate.
Serve immediately, or store in an airtight container for up to one week.