- 5 mins
- 30 mins
Ingredients
- Garnish:
- 1 432 ounce or 432 grams) Orange Cake Mix (I used Betty Crocker's)
- 1 (3.4 ounce) French Vanilla Pudding
- 3/4 1 fresh orange juice (from 1 large orange)
- 1 of 1 orange
- 2 tbsp plain Greek yogurt
- 1/2 cup vegetable oil
- 4 eggs, room temperature
- 1 tsp orange extract
- Fresh Strawberries
- Fresh Blueberries
- Powdered Sugar
Preparation
Step 1
Grease Flower Bundtlette Pan (Mini Flower Pan) with non-stick spray.
In a large bowl, whisk cake mix and pudding mix, add orange juice, orange zest, vegetable oil, eggs and orange extract. Using a handheld mixer, beat on low speed, then increase to medium speed beat for about 4 minutes until mixture is well combined. Pour batter into Flower Bundtlette Pan up to 2/3 full.
Put 1 cup water in the pot of Instant Pot. Put trivet on top and using aluminum sling, lower the prepared pan on the trivet. Close the lid securely. Press Manual setting or Pressure setting on high for 25 minutes, Quick Release. After the pin dropped, take pan out of the pot, let it cool.
Note: If you only have 1 pan like I do, you can do the same procedure with the extra batter using the same pan you've used just take the cake out of it after cooling it off.
To assemble:
Put the cake in a cake platter, surround the bottom part with fresh blueberries. Sprinkle cake with powdered sugar, decorate top with fresh strawberries and sprinkle more powdered sugar. You may serve it with slightly sweetened whipped cream, optional but good!