Instant Pot Cherry Vanilla Poke Cake
Instant Pot Cherry Vanilla Poke Cake is a homemade cake that has a Jello drizzle that soaks into the cake and is topped with sweet whipped cream. Poke cakes make for an easy dessert.
Check out my pina colada boozy poke cake, Shirley Temple Poke Cake or my blueberry lemon poke cake.
Instant Pot Cherry Vanilla Poke Cake
This vanilla poke cake is crazy easy to make. Pressure cooker cake is so different than the oven. It can be a lot lighter and fluffier in texture.
How to Make
Step 1: Start by adding water to your Instant Pot and greasing the pan. Set aside.
Step 2: Now you will want to add your dry ingredients into a bowl. Gently mix the ingredients until mixed.
Step 3: In a stand mixer or larger bowl add your wet batter. Now slowly mix the wet and when combined add in dry ingredients slowly.
Step 4: Cover the cake tightly in aluminum foil. Place pressure cooker lid on and cook as directed in recipe card below.
Step 5: Once cake is done remove carefully. Poke holes in the cake and then pour over your Jello mix you made.
Step 6: Cool in the fridge and then after awhile add whipped cream on top. Slice and serve.
Can I Swap Jello Flavors
Go right ahead and use any favor of jello to pour over your vanilla cake.
Raspberry, orange, lemon, cherry, lime, etc. Use any type of Jello or brand and follow the recipe.
How to Store Poke Cake
To store poke cake go ahead and chill in the fridge until I can get it. This poke cake is best when eaten with the first two days.
Anything after that you will find the cake begins to become dry.
Can I Make Chocolate Cake Instead
Go right ahead and make a chocolate cake to replace white if you prefer. I love the pairing of vanilla and cherry.
But you are more than welcome to use any flavor of cake as the base.
Why Do You Cover Cake
Your cake needs to be covered with aluminum foil or as the pressure builds it will leave water on your cake.
If that happens it will sog up the cake. So simply wrap tightly in foil to prevent cake getting soggy.
What If Cake Is Not Cooked
One thing I found is depending on the brand of pressure cooker you own, it might vary.
I suggest 35 minutes but if you remove the cake and not fully done, place back into the pressure cooker to cook more.
Use your judgement. If very close to done do a minute or two. Still really wet try 5-8 minutes.
Can I Make This Cake In Advance
You can pre-cook cake then pour jello over. Store that part in the fridge. Then right before serving add whipped cream and toppings.
Otherwise you will find your whipped cream breaks down if it sits out for very long.
For another delicious instant pot cake, try this 7-UP instant pot cake, you will love it!
instant pot cherry vanilla poke cake
Instant Pot Cherry Vanilla Poke Cake is a homemade cake that has a Jello drizzle that soaks into the cake and is topped with sweet whipped cream. Poke cakes make for an easy dessert.
Ingredients
- 2 C flour
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C vegetable oil
- 1 C buttermilk
- 2 eggs
- 1 tsp pure vanilla extract
- 1 3.0 oz package cherry jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 container of cool whip
- 1 jar of Maraschino cherries
- 1 6 inch springform pan
- 1 disposable piping bag
Instructions
- Using pam spray, spray your springform pan and set aside In a large mixing bowl, whisk together dry ingredients.
- Using a standing mixer mix together buttermilk, oil, eggs and vanilla extract.
- Gradually mix in the dry ingredients and continue to mix until smooth.
- Pour batter into the springform pan.
- Add 1 cup of water in the Instant Pot Insert the cake into the Instant Pot on top of a trivet. Set for high pressure for 35 minutes. Quick release when the time is up.
- In the meantime, in a medium mixing bowl, stir together jello powder and boiling water. Stir until dissolved, about 2 minutes. Add cold water and stir.
- Remove the cake from the Instant Pot.
- Poke holes in cake using a fork or a wooden skewer. Pour jello over the cake.
- Chill in fridge for 3 hours or overnight.
- Scoop the cool whip into the piping bag and pipe cool whip all over the cake.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 64mgSodium: 482mgCarbohydrates: 63gFiber: 1gSugar: 30gProtein: 8g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!