Spiced Pear and Cranberry Cake in the Instant Pot

I know your mouth is already salivating and you didn’t even see the cake in the Instant Pot yet!

This was double trouble for me. First I made a delicious Hamburger Ginger Soup which was delicious. Then for dessert, I made this delicious spiced pear and cranberry cake in the Instant Pot. I actually had two pots going at once. It sure is nice to have two Instant Pots I tell you!

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Our house smelled so delightful today! I have the fall decor out, the windows are clean and the leaves are starting to change just a tad here in the South. We have a nice long season here. Usually, the leaves don’t start “falling” until mid-November. We enjoy the season very much here.

I like to cheat often when making cakes. If I can get away with a box mix and just doctored it up to taste homemade, that is what I will do! I have also mentioned a time or two that Duncan Hines is my favorite cake mix. For this cake, I used a Betty Crocker mix. Although delicious, it wasn’t as moist as Duncan Hines. My husband wants to make french toast tomorrow with this cake. I said GO for it… YUMMY! What a brilliant idea on his part:) He has a few on occasion.

You can check out my French Toast Recipe HERE

I use my two in one Springform/bundt pan for so many recipes, taco pies, lasagna, desserts, and more. You can find all those recipes in one place HERE

I should have sprinkled a tad of cinnamon on top now that I look at the photo. Oh well, I live in the moment. I couldn’t wait to try it. Sooooo good.

Spiced Pear and Cranberry Cake in the Instant Pot

Spiced Cranberry Pear Cake in the Instant Pot

Debbie

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Course Dessert

Cuisine American

Ingredients

  

• 1 15.5 oz. white cake mix
• 1 cup Pear juice (you will use canned pears and top the cake with some at the end.)
• 1 cup dried cranberries
• 1 tbsp ground cloves
• 1/3 cup vegetable oil

Instructions

 

• In a mixing bowl, mix white cake mix, eggs, oil, pear juice. Mix well. Add cranberries, and ground cloves mix well.
• In a 7-inch Springform pan or bundt pan lightly spray the bottom and sides of the pan. Add one cup of water to the Pressure Pot.
• Add batter to the pan and be sure it is evenly spread. Set pan on a trivet rack or sling with handles. DO NOT cover the cake.
• Lower pan in the pot. Set at High Pressure for 35 minutes. Quick-release. Let cake cool before releasing from pan. Top with pears and a little ground cinnamon. Serve with french vanilla ice cream or whip cream. Enjoy.

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Not only for Fall but all year long enjoy amazing comfort foods.

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