Blackberry Bundt Cake
Delectable blackberry filled, moist bundt cake that bakes up in your Instant Pot.
Servings: 8 Slices
Calories: 416kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 box french vanilla cake mix
- 3 eggs
- 1 cup water
- ⅓ 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.
Instructions
- 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
Notes
You are welcome to use fresh or frozen blackberries. If you are using frozen let them thaw some.
Nutrition
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