pineapple cake mix 1 box (or yellow cake mix if you can’t find pineapple)
Generously butter the bottom and sides of TWO 6 inch or 7 inch cake pans.
Sprinkle half the brown sugar over the bottom of each pan.
Arrange pineapple slices and halved maraschino cherries on the bottom of the pan.
Mix cake according to package directions, then carefully spoon half the batter into each pan.
If using regular cake pans, cover each with foil–you will need to cook each cake separately. Use a foil sling to make it easier to remove the pan after cooking. If using stackable pans, stack and cover using the sealing (non-perforated) lid and close the interlocking handle.
Place 1.5 cups of water and the trivet in the bottom of the Instant Pot. Carefully lower the pan(s) onto the trivet, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 18 minutes.
When the time is up, let the pressure naturally release until the pin drops on its own.
Remove cake(s), uncover and set on a cooling rack for 10-15 minutes.
Turn cake onto a plate for serving.
*The MANUAL and PRESSURE COOK buttons are interchangeable.