How to Make It:

1. Start by preparing your pressure cooker-safe pot (like a 6- or 7-inch cake pan or Instant Pot-safe bowl). Lightly grease it if desired for easier cleanup.
   
   

2. Pour one can of cherry pie filling into the bottom of the pot and spread it out evenly.
   
   

3. Sprinkle a layer of dry yellow cake mix right on top of the cherry pie filling. Do not stir—just let it sit on top.

4. Cut up one stick of butter (that’s ½ cup) into small pieces and scatter them evenly over the top of the cake mix.

5. Optional: Sprinkle chopped walnuts over the top for a little crunch. You can skip this step to keep the recipe allergy-friendly.
   
   

6. Add 1 cup of water to the bottom of the Instant Pot insert, then place the trivet inside.
   Set your prepared cake pot on the trivet.
   
   

7. Seal the lid and cook on High Pressure for 25 minutes. Allow for a natural pressure release for before carefully opening the lid.
   
   

Let it cool slightly, then serve warm—perfect with a scoop of vanilla ice cream!

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