Spinach Artichoke Dip
Pudding Cake
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This recipe upgrades your regular boxed cake mix. With only a few added ingredients, this recipe takes boxed cake to the next level to make it taste like something you might find in a bakery. This ultra-moist cake is full of vanilla flavor. Serve with whipped cream and fresh strawberries for an extra something special. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
Ingredients
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Instructions
- You can serve this cake with whipped cream and fresh strawberries, your favorite glaze, or use store-bought frosting. For a store-bought frosting drizzle, simply transfer frosting into a microwave-safe bowl and microwave 15 seconds and stir. The frosting will be pourable and drizzle easily from a spoon when it’s ready. You can then pour over the top of the cake, allowing it to flow down the sides. If it isn’t pourable after 15 seconds, microwave in 5-second intervals, being careful not to overheat it.
- Spray a
7-cup Bundt cake pan with nonstick cooking spray. In a large bowl, whisk together milk, butter, eggs, vanilla, cake mix, and pudding mix until smooth. Pour batter in prepared pan. - Cover pan tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes then quick release any remaining pressure until float valve drops. Unlock lid.
- When done, cake should be firm to the touch and a toothpick inserted into the center should come out clean. Allow cake to cool 30 Minutes before removing from pan and serving
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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