Parmesan Puffs 4 Ways
Shirley Temple Cherry Cake
| By : |
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
- 7 oz white cake mix about
1/2 box - 1/2 cup sprite or 7-up soda
- 1/4 cup oil
- 2 eggs
- 1 tsp grenadine syrup or liquid from maraschino cherry jar
- 12 maraschino cherries finely chopped
- 1 cup Water
- 2 tbsp powdered sugar
- 2 tsp milk
- Additional maraschino cherries for garnish
Ingredients
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Instructions
- In a medium bowl, mix together cake mix, soda, oil, eggs and syrup until well-blended and uniform. Fold in maraschino cherries.
- Coat the insides of 6 heart molds with nonstick spray (or you can use silicone baking cups).
- Divide batter evenly between molds and seal each with aluminum foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the molds on to the steam rack--3 on top, 3 on bottom, staggering the layers.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the molds from the pot to a wire rack. Remove foil and allow to cool for 5 minutes.
- Meanwhile, in a small bowl, mix together powdered sugar and enough milk to form a thick but pourable icing
- Remove the cakes from the mold and drizzle icing into the heart-shaped depression in the top of the cakes. Top each cake with an additional cherry.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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