Cherry Chocolate Pudding Cake


  • 7.5 ounce devils food cake mix
  • 1 egg
  • 1 tbsp butter
  • 21 oz can cherry pie filling
  • 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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