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Blackberry Bundt Cake

Blackberry Bundt Cake

Delectable blackberry filled, moist bundt cake that bakes up in your Instant Pot.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 Slices
Calories: 416kcal
Author: Wendy


  • 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

Vanilla Glaze

  • 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


You are welcome to use fresh or frozen blackberries.   If you are using frozen let them thaw some. 


Serving: 1Slice | Calories: 416kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 475mg | Potassium: 97mg | Fiber: 2g | Sugar: 43g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 2mg