desserts
Instant Pot Cherry Vanilla Poke Cake

Instant Pot Cherry Vanilla Poke Cake

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The hot days of summer are finally here and a cool treat for a hot afternoon is our Instant Pot Cherry Vanilla Poke Cake. A few simple ingredients and the quick speed of the Instant Pot make for a treat that is sure to tempt the taste buds and help beat the heat.

Instant Pot Cherry Vanilla Poke Cake

Instant Pot Cherry Vanilla Poke Cake


You will need:
2 C flour
3/4 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
1 C buttermilk
2 eggs
1 tsp pure vanilla extract
1 3.0 oz package cherry jello
1 cup boiling water
1/2 cup cold water
1 container of cool whip
1 jar of Maraschino cherries
1 6 inch spring-form pan
1 disposable piping bag

 Instant Pot Cherry Vanilla Poke Cake

Directions:

Using Pam spray, spray your spring-form pan and set aside
In a large mixing bowl, whisk together dry ingredients
Using a standing mixer mix together buttermilk, oil, eggs and vanilla extract
Gradually mix in the dry ingredients and continue to mix until smooth
Pour batter into the spring-form pan
Add 1 cup of water in the Instant Pot
Insert the cake into the Instant Pot on top of a trivet
Set for high pressure for 35 minutes
Quick release when the time is up
In the meantime, in a medium mixing bowl, stir together jello powder and boiling water
Stir until dissolved, about 2 minutes
Add cold water and stir
Remove the cake from the Instant Pot
Poke holes in cake using a fork or a wooden skewer
Pour jello over the cake
Chill in fridge for 3 hours or overnight
Scoop the cool whip into the piping bag and pipe cool whip all over the cake

Instant Pot Cherry Vanilla Poke Cake
Ingredients
  • 2 C flour
  • 3/4 C sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C vegetable oil
  • 1 C buttermilk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 3.0 oz package cherry jello
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container of cool whip
  • 1 jar of Maraschino cherries
  • 1 6in spring-form pan
  • 1 disposable piping bag
Instructions
  1. Using Pam spray, spray your spring-form pan and set aside
  2. In a large mixing bowl, whisk together dry ingredients
  3. Using a standing mixer mix together buttermilk, oil, eggs and vanilla extract
  4. Gradually mix in the dry ingredients and continue to mix until smooth
  5. Pour batter into the spring-form pan
  6. Add 1 cup of water in the Instant Pot
  7. Insert the cake into the Instant Pot on top of a trivet
  8. Set for high pressure for 35 minutes
  9. Quick release when the time is up
  10. In the meantime, in a medium mixing bowl, stir together jello powder and boiling water
  11. Stir until dissolved, about 2 minutes
  12. Add cold water and stir
  13. Remove the cake from the Instant Pot
  14. Poke holes in cake using a fork or a wooden skewer
  15. Pour jello over the cake
  16. Chill in fridge for 3 hours or overnight
  17. Scoop the cool whip into the piping bag and pipe cool whip all over the cake

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