Lemon Blueberry Bundt Cake in Your Pressure Cooker
This quick and moist bundt cake is made right in your pressure cooker with bright lemon flavor and a creamy blueberry swirl inside. A sunny dessert ready in no time without turning on the oven.
Equipment
- 1 Mixing bowl Large
- 1 Bundt pan 10 inch
- 1 Pressure cooker
Ingredients
Cake & Frosting
- 1 package white cake mix 18.25 oz; add ½ cup flour if using 16.25 oz box
- 1 package instant lemon pudding mix 3.4 oz
- 1 cup water
- 1 cup sweetened applesauce
- 4 eggs
- ¼ cup vegetable oil
- 1 Tablespoon lemon extract
- 8 oz cream cheese room temperature
- ¼ cup butter room temperature
- ¼ cup whole blueberries blended
- 1 ½ teaspoons vanilla
- 4-5 cups powdered sugar
Instructions
Instructions
- Grease and flour a 10 inch bundt pan thoroughly.
- In a large bowl, mix cake mix, pudding mix, water, applesauce, eggs, oil and lemon extract. Beat on medium for about 2 minutes until smooth.
- In a separate bowl, beat cream cheese and butter until creamy, then blend in blueberries and vanilla.
- Pour half of the cake batter into the bundt pan. Spoon in the blueberry cream cheese filling, then top with remaining batter and spread evenly.
- Bake the cake in a pressure cooker according to oven instructions, about 50 minutes, until a toothpick comes out clean.
- After cooking, allow natural release for 15 minutes before removing the lid.
- Flip the cake out onto a wire rack and let cool completely before frosting.
- To make the frosting, beat cream cheese and butter until soft. Add blended blueberries, vanilla and powdered sugar, then beat until thick and desired consistency is reached.
Notes
Use a silicone bundt mold for easier release. Store leftover cake in fridge for up to 5 days or freeze for longer storage.