If you are craving a tropical twist on an easy dessert that feels like a vacation in every bite, you absolutely must try this Instant Pot Pina Colada Dump Cake with Cherry Recipe. It combines the perfect harmony of juicy pineapple, luscious cherries, buttery cake, and toasted coconut, all cooked to warm, fluffy perfection in your Instant Pot. This dessert is a wonderful fusion of flavors and textures that delivers rich sweetness and a hint of island sunshine, making it a fantastic treat for any occasion.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, pantry-friendly ingredients can come together to create something spectacular. Each ingredient plays a distinct role: providing fruity tartness, buttery richness, or that classic golden crumb texture. Gathering these essentials guarantees a vibrant, crowd-pleasing dessert in a flash.
- Butter cake mix: The base that bakes into a tender, moist cake that soaks up fruit juices perfectly.
- Cherry pie filling: Adds sweet-tart cherry bursts that balance the tropical pineapple flavors.
- Crushed pineapple: Brings juicy, tropical sweetness that’s essential to the pina colada vibe.
- Butter (3 tbsp): Infuses richness and helps the cake mix crisp up beautifully on top.
- Toasted coconut (1/2 cup): Adds irresistible texture and nutty aroma reminiscent of a true pina colada.
- Vanilla ice cream (for serving): Adds creamy coldness that contrasts the warm cake perfectly.
- Maraschino cherries (for garnish): Provides a pop of color and a sweet finish that makes this recipe shine.
How to Make Instant Pot Pina Colada Dump Cake with Cherry Recipe
Step 1: Combine Cherry and Pineapple
Start by grabbing a large mixing bowl and combining the cherry pie filling with the crushed pineapple. Stir them together gently so their juices meld, creating a vibrant, fruity base that makes this dump cake come alive.
Step 2: Add Melted Butter and Cake Mix
Next, melt your butter until golden, then pour it into the fruit mixture along with the entire box of butter cake mix. The warm butter helps the dry cake mix absorb moisture while contributing a rich flavor.
Step 3: Stir to Combine
Use a spoon to thoroughly stir the ingredients together until the cake mix is fully moistened by the fruit and butter. Your batter will be thick with visible fruit pieces—this texture is exactly what makes the cake divine.
Step 4: Transfer and Cover
Pour the combined mixture into an Instant Pot-safe baking dish, spreading it out evenly. Cover the dish tightly with foil to prevent steam from dripping into your cake during cooking.
Step 5: Prepare Instant Pot and Place Dish
Pour 2 cups of water into the bottom of your Instant Pot. Place a trivet inside, then carefully lower your foil-covered baking dish onto the trivet. The water will create steam that cooks your cake gently and evenly.
Step 6: Seal and Set Cooking Mode
Put the lid on your Instant Pot and close the steam valve. Set the cooker to manual mode, selecting high pressure for 25 minutes. This setting perfectly cooks the cake through while keeping it super moist.
Step 7: Natural Pressure Release
Once the cooking time is complete, allow the Instant Pot to naturally release pressure rather than forcing it. This ensures your cake finishes cooking gently to maintain its tender crumb.
Step 8: Rest and Firm Up
Carefully remove the baking dish and let it stand uncovered for 5 to 10 minutes. This resting time helps the cake set up slightly, making it easier to serve while locking in the delicious juices.
Step 9: Serve and Enjoy
Top your luscious dump cake with a scoop of vanilla ice cream, sprinkle toasted coconut over the top, and garnish with those classic maraschino cherries. Dig in and enjoy the tropical celebration of flavors!
How to Serve Instant Pot Pina Colada Dump Cake with Cherry Recipe
Garnishes
The toasted coconut adds a delightful crunch and nutty aroma that perfectly complements the soft cake, while a scoop of creamy vanilla ice cream cools down each bite beautifully. Finally, maraschino cherries aren’t just for color—their sweetness is the classic cherry on top to this fruity feast.
Side Dishes
This cake is a treat all on its own, but if you want to elevate your dessert spread, consider pairing it with a fresh fruit salad or even a tangy mango sorbet. These side dishes complement the tropical flavors without overwhelming the palate.
Creative Ways to Present
For parties, serve the Instant Pot Pina Colada Dump Cake with Cherry Recipe in clear individual cups layered with additional pineapple chunks and whipped cream for a fancy parfait effect. Or, try plating it alongside a drizzle of rum caramel sauce to amplify that island vibe.
Make Ahead and Storage
Storing Leftovers
Leftover dump cake keeps well covered in the refrigerator for up to 3 days. Store it in an airtight container to maintain moisture and prevent it from drying out. Reheat gently before serving for a cozy warm dessert experience.
Freezing
You can freeze this cake either before or after baking. If freezing before cooking, wrap the baking dish tightly with plastic wrap and foil, then store up to 2 months. To freeze after baking, cool completely, cover tightly, and enjoy within 1 month for best quality.
Reheating
Reheat individual portions in the microwave for 20 to 30 seconds or warm the whole dish at 325°F (165°C) covered with foil until heated through. Freshly toasted coconut sprinkled on top after warming will keep the texture vibrant.
FAQs
Can I use a different cake mix instead of butter cake mix?
Absolutely! While butter cake mix gives a rich, tender crumb, you can experiment with yellow or even white cake mixes. Just keep in mind that flavor and texture may vary slightly.
Do I need to drain the pineapple before adding it to the cake?
For this recipe, it’s best to use pineapple with its juice as is. The juice blends beautifully into the cake mix, keeping everything moist and flavorful.
What can I substitute for maraschino cherries?
If you prefer something different, fresh cherries or even dried cherries make lovely alternatives. You could also try candied cherries for an extra sweet crunch.
Is it possible to make this dump cake without an Instant Pot?
Yes! You can bake it in a conventional oven at 350°F (175°C) for about 40-45 minutes, until the top is golden and a toothpick inserted comes out clean. Cover with foil if the edges brown too quickly.
How do I toast coconut at home?
To toast coconut, spread shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally until golden brown. Watch carefully to avoid burning!
Final Thoughts
There’s something incredibly satisfying about the Instant Pot Pina Colada Dump Cake with Cherry Recipe that feels both indulgent and approachable. It’s one of those desserts that brings smiles, warm memories, and quite honestly, pure joy with each forkful. Give it a try for your next gathering — you’ll find it hard not to go back for seconds!
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Instant Pot Pina Colada Dump Cake with Cherry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pina Colada Dump Cake with Cherry is a simple, tropical-inspired dessert perfect for any occasion. Combining the sweetness of cherry pie filling and crushed pineapple with buttery cake mix, it is cooked quickly using the Instant Pot for a moist, flavorful treat. Topped with toasted coconut, vanilla ice cream, and maraschino cherries, this dump cake offers a luscious, easy-to-make twist on a classic favorite.
Ingredients
Fruit Mixture
- 1/2 can cherry pie filling (about 15 oz)
- 1/2 can crushed pineapple (about 8 oz, drained if preferred)
Cake Mixture
- 1 box butter cake mix (approximately 15.25 oz)
- 3 tbsp butter, melted
Toppings
- 1/2 cup toasted coconut
- Vanilla ice cream, for serving
- Maraschino cherries, for garnish
Instructions
- Prepare Fruit Mixture: In a large bowl, combine the cherry pie filling and crushed pineapple. Stir until well mixed to create a flavorful fruit base.
- Add Butter and Cake Mix: Melt the butter and pour it into the fruit mixture bowl. Add the entire box of butter cake mix to the fruit and butter, then stir everything together until thoroughly combined.
- Transfer to Baking Dish: Pour the combined cake and fruit mixture into a suitable baking dish that fits inside your Instant Pot. Cover the dish tightly with aluminum foil to prevent condensation from dripping onto the cake.
- Prepare Instant Pot: Pour 2 cups of water into the Instant Pot inner pot. Place a trivet inside and carefully lower the covered cake dish onto the trivet to keep it elevated above the water.
- Seal and Set Cooking: Secure the Instant Pot lid and close the steam release valve. Set the Instant Pot to Manual mode on high pressure for 25 minutes.
- Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure, which helps the cake finish cooking gently for best texture.
- Rest the Cake: Carefully remove the cake dish from the Instant Pot and let it stand for 5 to 10 minutes to firm up slightly before serving.
- Serve: Scoop portions of the warm dump cake and top each serving with toasted coconut, a scoop of vanilla ice cream, and a maraschino cherry for garnish.
- Enjoy: Dig in and savor this heavenly tropical dessert made easy with your Instant Pot!
Notes
- Use a heat-safe dish that fits inside your Instant Pot.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden and fragrant.
- Draining the pineapple can help prevent the cake from becoming too wet, but is optional based on preference.
- Allowing the cake to rest after cooking helps it set and slice more neatly.
- For an extra tropical touch, add a splash of coconut rum to the fruit mixture before cooking (optional).
- This recipe can be adapted using other fruit pie fillings, such as peach or blueberry, if desired.
