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.

Make a cake in your Instant Pot the simple way

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 pear and cranberry cake in the Instant Pot

Spiced Cranberry Pear Cake in the Instant Pot

Debbie
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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