Instant Pot Lemon Cream Cheese Dump Cake

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Prep Time 5 mins
Cook Time
35 mins
Total Time 40 mins

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Ingredients

  • 1 Can 16 ounces lemon pie filling or cherry
  • 1 Package 15 ounces yellow cake mix
  • 4 Ounces cream cheese cut into small pieces
  • 1/2 Cup butter cut into thin slice

Preparation

Step 1

Spray a glass bowl with nonstick cooking spray.
Spread lemon pie filling in the bottom.
Top with half of the cake mix.
Dot with cream cheese and cover with the remaining cake mix. (I only used about 3/4 of my cake mix for the size of my bowl.)
Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
Place your trivet in your instant pot with one cup of water.
Place your bowl on the trivet.
Place your pot on MANUAL HIGH PRESSURE for 35 minutes.
Do a quick release.
Your toothpick inserted should come out clean.

Serve as is in your glass bowl. Scoop out with a big spoon. Serve it warm or cold. With ice cream or without.

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