Instructions

• Start by making the cake mix according to the box instructions. Then pour it into a 9x13-inch pan that fits inside your pressure cooker.
• Put the pan on a trivet or rack inside the cooker. Add about 1 cup of water to the cooker base—no water under the cake, it sits above in the pan.
• Check that the sealing ring is all good and flexible to form a tight seal so the pressure builds fast.
• Close the lid and lock it. Make sure the valve is set to sealing position so steam can’t escape right away.
• Set your cooker to high pressure and cook the cake mix for about 35 minutes. You’ll hear the valve hiss as the cooker builds pressure—that’s your signal to chill out and relax.
• Once time’s up, do a quick release by carefully turning the valve to venting. Wait till all steam escapes and the float valve drops before opening the lid.
• Take out the pan and poke holes all over the cake using a wooden spoon handle. Then slowly pour the sweetened condensed milk over the top so it sinks in.
• Next drizzle the caramel topping evenly. Let the cake cool completely. Once cooled, spread the whipped topping on it and sprinkle crushed candy bars across the top. Chill at least an hour before diving in.