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Pressure-Cooker Chocolate-Apricot Dump Cake
Prep: 10 min. Cook: 35 min. + standing
1 can (21 ounces) apricot or peach pie filling
2 cups devil’s food cake mix
1/2 cup chopped pecans, toasted
1/2 cup miniature semisweet chocolate chips, optional
1/2 cup butter, cubed
Vanilla ice cream, optional
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Spread pie filling in the bottom of a greased 1-1/2-qt. baking dish. Sprinkle with cake mix, pecans and if desired, chocolate chips. Dot with butter. Cover baking dish with foil.
Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Quick-release pressure. Press cancel. Using foil sling, carefully remove baking dish. Let stand 10 minutes. If desired, serve warm cake with ice cream.