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–+ servings
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5 from 2 votes

Instant Pot Angel Food Cake

A light and fluffy angel food cake made entirely in the Instant Pot. No oven needed. Perfect for warm weather baking and easy enough for any skill level.
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Method: Instant Pot
Servings: 8 Servings
Calories: 207kcal
Author: Corinne Schmitt

Equipment

  • 8 qt. Instant Pot
  • Instant Pot Round Cake Pan (7″)
  • IP Silicone Sling – This tool is great for safely lifting cakes
  • Large mixing bowl

Ingredients

  • 1 box Betty Crocker Angel Food cake mix
  • 1 ¼ cups water for cake
  • 2 cups water for IP
  • 1 cup Powdered sugar for dusting
  • Whipped cream
  • Fresh sliced strawberries
  • Mint sprigs for garnish

Instructions

  • Lightly spray a cake pan with oil. Mix a Betty Crocker angel food cake mix and water in a bowl, then pour the batter into the round pan.
  • Cover the pan completely with foil. Pour a cup of water into the IP inner cooking pot. Then add the trivet and the cake pan to the instant pot.
  • Close the lid. Set to High pressure for 35 minutes to bake. Allow natural pressure release for 10 minutes.
  • Remove from IP and place onto a wire rack and allow to cool for 10 minutes.
  • Remove carefully from the round cake pan and place it onto a serving plate. Make sure you allow the cake to cool completely before garnishing and serving.
  • Dust with powdered sugar & add a dollop of whipped cream and sliced fresh strawberries when serving.

Nutrition

Serving: 1Serving | Calories: 207kcal | Carbohydrates: 64g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 470mg | Potassium: 52mg | Fiber: 1g | Sugar: 35g | Calcium: 90mg | Iron: 1mg