Name: Instant Pot Cherry Amaretto Snowflake Cake
Prep time: 15 min
Cook time: 23 min
Total time: 58 min
Ingredients: 1 box White Cake Mix (Prepared like instruction except for the 1 cup water- use 1/2 Amaretto, 1/4 cherry juice , & 1/4 water ); 3 Eggs; 1/2 cup Vegetable Oil; 1/2 cup Amaretto; 1/4 cup Maraschino Cherry Juice; 1/4 cup Maraschino Cherries (chopped for cake mix); 1/4 cup Maraschino Cherries (sliced- for Icing Layer ); 1 tub Cream Cheese Icing; 1/2 cup Powdered Sugar; 1 can Cooking Spray

Instant Pot Cherry Amaretto Snowflake Cake is a fun, and festive winter dessert.

Hey there friends, meet Jennifer from JENRON DESIGNS. Today I’m sharing one of her favorite winter desserts. Instant Pot Cherry Amaretto Snowflake Cake is a fun and festive wintertime dessert.

Hey Y’all, today I am using the fun little accessory I got for my Instant Pot, from our very own Debbiedoo’s Home Pressure Cooking line. Even though it is designed to be a flower I think it resembles a snowflake pattern for winter use, so I will be making a quick and tasty Instant Pot Cherry Amaretto Snowflake Cake. Which is a fun, and festive winter dessert perfect for entertaining at the holidays or making a last-minute neighbor gift.

Instant pot cake made in the 3 Qt. Instant Pot Cherry Amaretto snowflake cake

You can find the Flower pan HERE

You can also find all the fun bread, cakes, and more to make in the flower pan HERE

This recipe is so tasty for the winter months and combines two of my all-time favorite flavors, Amaretto, and Cherries.

Instant Pot Baking Tip: This recipe will yield two small bundt cakes which are perfect for parties, or gifting.

Ingredients

You will want to make the cake as directed on the box. The change happens with the amount of water that is required. My box cake required 1 cup of water, I used 1/2 cup of Amaretto, 1/4 cup cherry juice, 1/4 chopped cherries & 1/4 cup of water, in place of that water. Everything else was still the same as the box directions.

I did use a spray cooking oil to grease the flower bundt pan for easy removal, prior to adding my batter. I used my cooking trivet and 1/2 cup of water in the base of my Instant Pot and cook at High-Pressure Manual Cook for 23 minutes, then allowed to natural vent and rest for 20 minutes.

Once completely cooled I removed the cake from the bundt pan and slice it in half. I then added a cream cheese icing and used some drained maraschino cherries that I had sliced into thin slices to add more cherry flavors.

Add the top to the cake and lightly dust with powdered sugar to give a frosty snow-like effect. A great baking tip is I used a flour sifter to control the amount of sugar being dusted onto the cake.