Apple Cake in an Instant Pot Super easy recipes


You can make a delicious baked dessert in an instant pot without specialized inserts or pans. This straightforward recipe allows you to create a hot spicy apple dish just in the machine bowl. Mix the brown sugar, granular sugar, cinnamon, allspices, musk, and 1 1/2 cups of water in a dish and add the Instant Pot 6-quarters. Fill the apples in the pot. Read the manufactures guideline to lock the lid and put the cook under pressure for 1 minute (read Chef's comment).

    Read the product guide for rapid release when the pressure cook loop has been completed and wait for the speed release cycle to be completed. Then, carefully detach and remove the lid from any leftover steam.

        With the help of a spoon, cut each apple in half. Put the cake mix in a bowl and blend it with the butter, eggs, and three tablespoons of the liquid from the pot. Pour over the apples uniformly into the pool. Can sprinkle almonds on top. Squeeze the cover down and press the cook down for 30 minutes.

            Follow the maker's guidance for fast release when the pressure-cook cycle is complete and wait until the rapid release process is completed. Allow 15 minutes. Top with ice cream and caramel sauce.


                Depending on the brand, the parameters may change with your Instant Pot. Consult the manufacturer's handbook.

                  Nutrition Info

                    • Prep: 10 mins
                      • Cook: 11 mins
                        • Additional: 30 mins
                          • Total: 51 mins
                            • Servings: 4
                              • Yield: 4 servings


                                  • 1/4 cup packed dark brown sugar
                                    • 1/4 cup granulated sugar
                                      • 1 teaspoon ground cinnamon
                                        • 1/4 teaspoon ground allspice
                                          • Pinch grated nutmeg
                                            • 6 Honeycrisp apples, peeled and cored, but left whole
                                              • One 15.25-ounce box yellow cake mix
                                                • 8 tablespoons (1 stick) unsalted butter, melted and cooled
                                                  • 3 large eggs