
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
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
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
- 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
- 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