Cherry Chocolate Pudding Cake

By: Chop Secrets

Cherry Chocolate Pudding Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 6 servings, butter, cake, can cherry pie filling, chocolate cake, Chop Secrets, contributed, cook 42 min, dessert, devils food cake mix, easy, egg, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot dessert recipe, instant pot recipe, modern, prep 8 min, pressure cook

prep icon Prep Time
8 min
cook icon Cook Time
42 min

serving icon Servings
6 servings
Ingredients
  • 7.5 ounce devils food cake mix
  • 1 egg
  • 1 tbsp butter
  • 21 oz can cherry pie filling
Instructions
  • In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
  • Fold in 1 1/2 cups of cherry pie filling (reserve the remaining 1/2 cup for topping).
  • Coat the inside of a 1.5 qt casserole with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil - do not seal.
  • Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Serve topped with remaining cherry pie filling (warmed if desired).
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