Instant Pot Pina Colada Dump Cake – A Tropical Dessert Dream That’s Easy and Delicious!

If you're craving a tropical treat that’s not only delicious but also incredibly easy to make, this Instant Pot Pina Colada Dump Cake is the perfect answer. Imagine the bright flavors of pineapple, the sweet cherry filling, and the buttery richness of a cake mix all combined to make a dessert that feels like a vacation in every bite! With a hint of toasted coconut and the cool touch of vanilla ice cream, this dessert will transport you straight to a tropical paradise, no plane ticket required!

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This easy dump cake is made even quicker thanks to the Instant Pot! There’s no need to turn on the oven or wait for hours to enjoy this delectable treat. Just dump the ingredients into the pot, let it cook, and you'll have a warm, fruity dessert that’s perfect for any occasion. It's an ideal dessert for those nights when you want something sweet but don’t have the time for a complicated recipe.

Why You’ll Love This Instant Pot Pina Colada Dump Cake

The flavors of this cake are simply irresistible! You’ll love the combination of sweet cherries, tangy pineapple, and the soft, buttery cake mix. Topped with creamy vanilla ice cream, toasted coconut, and a maraschino cherry, this dessert feels indulgent and fancy without requiring much effort at all. Plus, using the Instant Pot makes everything so much faster and easier.

Nutritional Information (Per Serving, Based on 8 Servings):

• Calories: 310 kcal
• Fat: 12g
• Carbohydrates: 46g
• Sugar: 28g
• Protein: 3g
• Sodium: 380mg

Cooking Tips

• Make sure to melt the butter before combining it with the cake mix to ensure it blends well with the other ingredients.
• If you want an extra crunch, sprinkle more toasted coconut on top before serving.
• For an added tropical twist, drizzle some coconut milk over the cake before serving.

Storage and Reheating Tips

If you have any leftovers (which is rare because it’s so delicious!), you can store the cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20-30 seconds before serving with your favorite toppings.

Instant Pot Pina Colada Dump Cake

Ingredients:

• 1 box butter cake mix
• ½ can cherry pie filling
• ½ can crushed pineapple
• 3 tbsp butter, melted
• ½ cup toasted coconut
• Vanilla ice cream (for serving)
• Maraschino cherries (for serving)

Instant Pot Pina Colada Dump Cake Recipe

1. In a large mixing bowl, combine the cherry pie filling, crushed pineapple, and stir to combine.
2. Melt the butter and add it to the fruit mixture along with the butter cake mix. Stir until the ingredients are well combined.
3. Pour the cake mixture into your prepared baking dish and cover the dish tightly with foil.
4. Pour 2 cups of water into the Instant Pot and place the filled baking dish onto a trivet inside the pot.
5. Secure the Instant Pot lid, making sure the steam valve is closed. Set the Instant Pot to manual, high pressure for 25 minutes.
6. Once the time is up, allow the Instant Pot to perform a natural pressure release. After the pressure has fully released, carefully remove the cake from the Instant Pot.
7. Let the cake stand for 5-10 minutes to allow it to firm up.
8. Serve topped with a generous scoop of vanilla ice cream, toasted coconut, and a maraschino cherry for that extra tropical flair!

Serving Suggestions

This Instant Pot Pina Colada Dump Cake is best served warm with vanilla ice cream. The combination of the warm, gooey cake with the cold ice cream is absolutely divine. If you're feeling adventurous, you could even drizzle a little rum syrup over the top for a true pina colada experience!

Enjoy every tropical bite of this delicious and easy Instant Pot dessert!