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By :Bruce Weinstein & Mark Scarbrough |
Difficulty | Easy |
Browse Category | Dessert, Kid-Friendly |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook |
Main Ingredient | Brown Sugar, Cinnamon, Egg, Instant Vanilla Pudding Mix, Milk, Sour Cream, Vanilla, White Cake Mix |
Prep Time | 5 minutes |
Cook Time | 60 minutes |
Passive Time | 15 minutes |
Servings |
6 servings
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Ingredients
Special Equipment
|
Beyond
• Stir up to 3 tablespoons finely chopped walnuts into the brown sugar mixture.
• To make an icing for the cake, put 1 cup confectioners’ sugar in a medium bowl, then whisk in 1 tablespoon whole milk, followed by more milk in 1-teaspoon increments until you have a thick icing that can be drizzled.
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I”m confused about using the bake button. Do you add 1 cup of water or no water and just the duo lid. I had a recipe that called for the cake button. I would up using just low pressure that was called for with using the cake button. The lemon poppyseed cake didn’t quit look right and I put a toothpick in it and it deflated to the size of a pancake. It’ didn’t taste good either. So this was my first fail using the Instant Pot Duo. Hope it to be the last. Please advise about the Bake button. ThankYou.
Does the Instant Pot pro 60 bake button setting require water and then sealed, or is it just set temp and leave lid in vent position?
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
Thank you very much for sharing such a delightful recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K