About the Recipe
A sweet cake topped with caramelized pineapple and cherries. Our son is allergic to milk, so we make it with margarine and soy milk. Looks and tastes great!
Ingredients
Topping
1 can whole Maraschino cherries
20 oz can of whole pineapple slices packed in 100% juice
3 Tbsp margarine or unsalted butter, melted
1 Tbsp pineapple juice
½ cup light brown sugar
Cake
1½ cups white flour
2 tsp baking powder
¼ tsp salt
¼ cup margarine or unsalted butter, softened
⅔ cup sugar
1 egg
¾ tsp vanilla extract
¾ cup soy milk, or ⅔ cup milk
Preparation
This recipe calls for the Pot in Pot (PIP) technique of using an Instant Pot. For this recipe, you'll use a cooking pan and a trivet to hold the cooking pan above the water in the inner pot. You'll need to cover the cooking pan with aluminum foil or with the cover that came with the Instant Pot accessories.
Melt 3 Tbsp margarine and add to 1 Tbsp pineapple juice and brown sugar, stirring well to combine. Grease the sides of the cooking pan, and pour the mixture into the bottom, being sure to cover it completely.
Place one whole pineapple slice in the center of the cooking pan, and add a whole cherry to the center. Cut the remaining pineapple slices in half and arrange around the whole piece, placing a cherry in the elbow of each. Add more pineapple to fill in the bottom of the cooking pan.
In a mixing bowl, beat together the softened margarine and sugar until creamed. Beat in egg and vanilla. Then add flour, baking powder, salt, and soy milk, beating until it becomes a smooth batter. Carefully pour the batter over the top of the pineapple slices without disturbing them, and spread the batter as evenly as practical.
Place the trivet in the inner pot, arms down. Add one cup of water to the inner pot to generate steam. Cover the cooking pan, and lower onto the trivet in the inner pot. Remember, you'll need to remove the cooking pan later when it's hot, so use a rack with folding arms or have some other way ready to lift the cooking pot out.
Seal and cook on high pressure for 50 minutes. Follow with a natural pressure release, about 20 minutes. Remove cooking pan from cooker and invert onto a serving plate. Let cool for 5 to 10 minutes, allowing the cake to soak up any extra juice from the pan.
Serve. Cake may be stored in an airtight container for up to one week.