1cupPear juice (you will use canned pears and top the cake with some at the end.)
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.