Blueberry Pancake-Mix Cake


  • 3 cups Water
  • baking spray
  • 2 cups regular pancake mix
  • 1/4 cup vegetable
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup fresh blueberries
  • Pour 1 1/2 cups water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Lightly coat the inside of a 7-inch springform pan with baking spray, taking care to get the spray mixture along the seam between the sides and bottom of the pan.
  • Whisk the pancake mix, oil, vanilla, cinnamon, and the remaining 1 1/2 cups water in a large bowl until very smooth. Add the blueberries. To avoid mashing them, fold them in with a rubber spatula.
  • Pour the batter into the prepared pan; smooth the top with the spatula. Do not cover the pan. Put it on the rack and lock the lid on the pot.
  • Set the pot for Pressure Cook/Manual on High Pressure for 40 minutes.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 12 minutes. Unlatch the lid and open the pot. Use hot pads or baking mitts to transfer the (hot!) springform pan to a nearby wire rack. Cool for 15 minutes, then unlatch the pan’s ring side and remove it. Cut the cake into wedges to serve.
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