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instant pot pineapple upside down cake

Instant Pot Pineapple Upside Down Cake

Instant Pot Pineapple Upside Down Cake features a rich, coconut-infused cake crowned with pineapples cooked in a sweet cinnamon-butter sauce.
Course Dessert
Cuisine American
Keyword Instant Pot Pineapple Upside Down Cake, Pineapple Upside Down Cake
Prep Time 30 minutes
Cook Time 55 minutes
Natural Pressure Release: 30 minutes
Total Time 2 hours
Servings 8 slices
Calories 384kcal
Author Catalina Castravet


Syrup and Topping:

  • 18 maraschino cherries whole
  • 20 ounces can pineapple slices whole
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons pineapple juice
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon coconut extract
  • 1 teaspoon lime juice


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter softened to room temperature
  • 1/3 cup sugar
  • 1/2 brown dark sugar packed
  • 1 egg
  • 1 teaspoon coconut extract
  • 1 cup coconut milk


Syrup and Topping:

  • Butter a 7-inch springform pan and set it aside.
  • Place a small saucepan over medium-low heat. Add the butter and melt it.
  • Add the pineapple juice, lime juice, cinnamon, nutmeg, and brown sugar. Stir well to combine.
  • Remove from heat and stir in coconut extract.
  • Add to the bottom of the 7-inch springform pan. Place a whole pineapple slice in the center of the pan, and add a whole cherry into the center of the pineapple slice.
  • Cut the remaining slices in half and arrange around the whole piece, place a whole cherry in the center of each slice.
  • Arrange pineapple slices up the sides of the pan as well.


  • In a large bowl using a hand mixer, beat together the softened butter, and sugars on medium speed until light and fluffy. Beat in the egg and coconut extract.
  • Add the flour, baking powder, salt, and coconut milk. Beat until well combined and stir the bottom and sides of the bowl.
  • Pour the cake batter on top of the pineapple slices, and spread the batter evenly.


  • Cover the pan loosely with foil on top.
  • Place the pan on a trivet with handles.
  • Add one cup of water to the pot. Lower the cake into the Instant Pot.
  • Seal, and cook on high pressure for 55 minutes. Followed by a 30-minute natural pressure release.
  • Release the remaining pressure manually, open the IP and remove the cake.


  • Let cool for 10-15 minutes, and then invert the cake onto a plate.
  • Let cool for extra 10 minutes, slice, and serve.



  • Use canned pineapples in juice, not syrup, so the topping is not overly sweet.
  • The cherries add flavor and color but feel free to use other fruits like blackberries, chopped kiwis, and strawberry rounds to fill in the gaps. 
  • Use vanilla or yellow cake mix as a shortcut, and simply add coconut extract. 


Calories: 384kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 191mg | Potassium: 314mg | Fiber: 2g | Sugar: 32g | Vitamin A: 418IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 3mg