Delectable blackberry filled, moist bundt cake that bakes up in your Instant Pot.
I love baking cakes in my Instant Pot because they turn out softer and more moist than they do in the oven. My family doesn’t like for the cake to form a “crust” on the edges and the Instant Pot helps to keep that crust softer and more moist.
Fresh blackberry season is coming soon and there is nothing better than a fruity dessert filled with in season fresh blackberries. I took some that I had and whipped up with this delicious Blackberry Bundt Cake.
Can I bake this Blackberry Bundt Cake in the oven instead of the Instant Pot?
Yes, you could bake this cake in your oven instead of in the Instant Pot. I would recommend that you bake it at 350 degrees for at least forty five minutes. Though, it may need more time than that to make all the way through. You can use a toothpick to check for doneness in the center. Baking this cake in the oven gives this cake a crisper crust similar to a pound cake. If you are baking this cake in the oven you do not need to cover the cake with aluminum foil.
Can I use homemade cake mix instead of boxed cake mix?
Yes! You can use homemade cake mix. I personally don’t think that chocolate cake mix works well for this recipe. However, I think vanilla, white or butter cake mix would work perfectly fine. I don’t think I would do strawberry or another fruit flavor unless you take out the blackberries and add in the same fruit of your cake mix flavor.
Should I use fresh or frozen blackberries?
I used fresh blackberries for this recipe. Frozen will work just as well but I would recommend thawing them for at least a couple hours in the fridge before adding them to the food processor. You will be muddling these berries before adding them to the cake. It’s okay for them to still be slightly frozen. The best thing about this cake is that it’s a great way to use up berries that you taking up room in your freezer.
Why do I need to cover the cake with aluminum foil?
When making a cake in the Instant Pot you need to make sure that you cover with aluminum foil. Pressure cookers like the Instant Pot uses high pressure and moisture to cook your food quickly and that means that you run the risk of moisture getting into your cake if you do not cover it tightly with foil. Trust me you don’t want to ruin your cake by forgetting the foil. I might have had that happen a time or three.
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Blackberry Bundt Cake
- Instant Pot or Pressure Cooker
- 1 box french vanilla cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 C blackberries slightly mashed
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoon milk you may need up to an additional 2 tablespoons.
- In a large bowl, mix together the vanilla cake mix, eggs, water, and oil.
- Mix in the blackberries
- Grease and flour a 7 inch bundt pan.
- Pour the batter into the bundt pan
- Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
- Make a foil sling and carefully lower filled bundt pan on top of
- trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
- Close lid and set to sealing.
- Cook on high pressure for 35 minutes.
- Quick pressure release.
- Let cool on a cooling rack for 30-60 minutes.
- Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wired rack
Vanilla Glaze Ingredients
- Whisk together all ingredients into a medium bowl until smooth
- Pour over the bundt cake and allow the glaze to drip
- Let harden for 20 minutes before serving