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.
Use a different variety of canned fruit filling! Try blueberries, strawberries, apples or peaches!
Experiment with the flavor of the cake by using chocolate, red velvet, lemon, white or funfetti.
If you’re making this dessert to impress, go crazy with toppings! Ice cream, whipped cream, maraschino cherries, sprinkles or chocolate chips!
Calories: 719kcal | Carbohydrates: 131g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 964mg | Potassium: 207mg | Fiber: 2g | Sugar: 47g | Vitamin A: 830IU | Vitamin C: 5mg | Calcium: 249mg | Iron: 3mg
If you loved this recipe, please rate the recipe and leave a comment below!