Easy Pressure Cooker Irish Cream Cake Recipe
Experience a moist chocolate poke cake with the rich flavors of Irish Cream, cooked quickly in a pressure cooker for a fast and delicious dessert.
Equipment
- 1 7-inch springform pan fits inside pressure cooker basket
Ingredients
Main ingredients
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix the base that makes it easy
- 1 package Jell-O Instant Vanilla Pudding Mix dry, for that creamy pudding layer
- 4 large Eggs helps hold everything together
- 1 cup Sour Cream makes the cake extra moist and tender
- ¾ cup Vegetable Oil for smooth texture and moisture
- ½ cup Homemade Irish Cream your little secret flavor boost
- 1 tablespoon Vanilla Extract sassy vanilla touch that lifts flavor
- 1½ cups Mini Chocolate Chips cause who doesn’t want chocolate chips?
Instructions
Instructions
- Start by greasing and flouring a 7-inch springform pan that fits inside your pressure cooker basket.
- In a mixing bowl, combine the cake mix, eggs, sour cream, oil, Irish Cream, vanilla, and salt. Mix till it looks smooth but don’t overbeat.
- Fold in mini chocolate chips gently so they don’t sink to bottom.
- Pour batter into your prepared pan and smooth the top with a spatula.
- Add a cup of water to the bottom of your pressure cooker, then place the rack inside and set the pan on top of it.
- Lock the lid, set float valve, and heat on high pressure for 25 minutes. You’ll probably hear that valve hiss once it seals.
- When done, go for a natural slow release for 10 minutes to keep the cake tender, then quick release any leftover pressure.
- Carefully take out the cake, poke holes all over with a fork or skewer, then pour a mix of pudding and Irish Cream over it. Let that soak in while cooling and chilling for at least 2 hours before serving.
Notes
Serve chilled or at room temperature. Top with additional chocolate chips or whipped cream for extra indulgence.