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5 from 1 vote

Instant Pot® Hummingbird Cake

Prep Time10 mins
Cook Time50 mins
Servings: 4
Calories: 562kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Whisk
  • 7” Cake Pan
  • Aluminum Foil
  • Instant Pot® Trivet
  • Can Opener

Ingredients

  • 1.5 cup Flour
  • 1 cup Sugar
  • 0.5 tsp Salt
  • 0.5 tsp Baking Soda
  • 0.5 tsp Cinnamon
  • 1 Egg
  • 0.75 cup Coconut Oil, melted
  • 0.75 cup Vanilla Extract
  • 0.5 cup Canned, crushed pineapple
  • 1 cup Banana, mashed
  • 0.5 cup Chopped Pecans

Instructions

  • Whisk together the flour, sugar, salt, baking soda and cinnamon.
  • Add the eggs, coconut oil and vanilla to the dry mix and stir well.
  • Add the crushed pineapple, bananas and pecans to the batter and stir again.
  • Pour the cake batter into a 7 inch, greased cake pan then cover the pan with foil.
  • Place the Instant Pot® Trivet inside the Instant Pot® bowl and then add two cups of water. Place the wrapped cake pan on top of the trivet then close the Instant Pot® lid and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer to cook for 50 minutes on high pressure.
  • When the time is complete, let the pressure release from the pot naturally (that means don’t touch it at all, just let the pot sit until the lid unlocks on its own!). Remove the fake from the Instant Pot® and unwrap. Ice with cream cheese frosting or enjoy plain!