Instant Pot Apple Dump Cake Recipes

INSTANT POT APPLE DUMP CAKE

Steps:

• Pour 1 cup of water into the insert pot of your Instant Pot and set the trivet in place.
• In a 1.5-quart baking dish that fits in your Instant Pot, spread apple pie filling over the bottom.
• Sprinkle evenly with spice cake mix.
• Drizzle melted butter over the cake mix, trying to moisten as much of the cake mix as possible.
• Lower baking dish onto the trivet. Close the lid and set the vent to the sealed position. Select a cook time of 30 minutes at high pressure.
• Once the cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
• Carefully lift baking dish out of the Instant Pot.
• If desired, transfer baking dish to a 450F oven and bake for about 5 minutes to brown the topping. Alternatively, if you have an air fryer lid for your Instant Pot, you can empty out the water from the pot, then place the baking dish back into the Instant Pot and use the air fryer lid to crisp up the topping at 450F for about 5 minutes (just be sure to empty the water from the IP if you're using the air fryer lid).
• Let stand for 5-10 minutes before serving with vanilla ice cream.

INSTANT POT MAGIC APPLE CAKE

Steps:

• Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.

APPLE RASPBERRY DUMP CAKE

Steps:

• Preheat your oven to 350 degrees F.
• Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
• Sprinkle cake mix over the pie filling.
• Drizzle melted butter over top of the cake mix.
• Bake for 30 to 40 minutes or until the top is golden brown.

INSTANT POT CHERRY DUMP CAKE

Steps:

• Spray a 7" cake pan or springform pan with non-stick cooking spray.
• Add your two cans of cherry pie filling to the bottom of the pan.
• Sprinkle the cake mix over the cherry pie filling, so there is no pie filling showing.
• Cut your cold butter into small bits and place on top of the dry cake mix. Set aside.
• Pour one cup of water into the bottom of your Instant Pot, and place your trivet inside.
• Cover your dump cake with aluminum foil, sealing the edges tightly.
• Place the pan onto the trivet and put the Instant Pot lid on top.
• Put the pressure release valve to sealing and press the manual or pressure cook button and set the timer for 25 minutes.
• Allow the Instant Pot to do a natural release for 5 minutes, then release do a quick release if there is anymore steam to let out.
• Take off the Instant Pot lid and carefully remove the pan from the Instant pot. Remove the foil and sprinkle with sugar.
• Place in the oven and broil for 3 minutes on high, or until the top becomes crisp.
• Serve with ice cream or whipped cream if desired.

SLOW COOKER APPLE DUMP CAKE

Steps:

• Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
• Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.