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Blackberry Bundt Cake
Delectable blackberry filled, moist bundt cake that bakes up in your Instant Pot.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Slices
Calories:
416
kcal
Author:
Wendy
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:
1
Slice
|
Calories:
416
kcal
|
Carbohydrates:
70
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
62
mg
|
Sodium:
475
mg
|
Potassium:
97
mg
|
Fiber:
2
g
|
Sugar:
43
g
|
Vitamin A:
128
IU
|
Vitamin C:
4
mg
|
Calcium:
160
mg
|
Iron:
2
mg