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
Scale
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.
