Amazing Instant Pot Apple Cake with Rum Sauce

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You won’t find an Amazing Instant Pot Apple Cake with Rum Sauce that’s more heavenly than this one, hands down.  This recipe for apple coffee cake is quick and easy, making a cake that’s moist, dense, and flat delicious. Make it in just minutes in your Instant Pot!

Amazing Instant Pot Apple Cake with Rum Sauce Recipe 

You won’t find a cake that’s more heavenly! This Instant Pot Apple Cake holds all of the wonderful flavors and nostalgia of a well-loved family recipe.

My friends, Craig and Amy Good, of Olsburg, KS shared this recipe with me and it was Craig’s Mother’s recipe…definitely a “keeper recipe” that you’ll make again and again. I converted the original recipe from an oven-baked cake to an Instant Pot cake. 

Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂

Nostalgia meets modern in this Instant Pot dessert recipe. It always surprises me how many people don’t realize that you can make CAKE in an Instant Pot! But here we are.

This Instant Pot Apple Cake comes out oh-so-moist and perfectly flavored with apples, cinnamon, and nutmeg. Because it’s wonderfully rich, your guests will be completely satisfied with a small portion made decadent with a good shot of whipped topping.

We also enjoy Heavenly White Cake and Cranberry Butter Cake with Warm Vanilla Sauce. My mouth is drooling just thinking about these favorite cake recipes.

3 things to love about this apple cake dessert recipe – 

  1. This may be the most moist and tender cake you’ll ever put in your pea-pickin’ mouth.
  2. It screams AUTUMN!
  3. Easy. Fast. Fabulous.

What ingredients do you need to make Instant Pot Apple Cake with Rum Sauce? 

Cake Ingredients 

  • Granulated sugar
  • Butter
  • Egg
  • Apples
  • All-purpose flour
  • Spices: cinnamon and nutmeg
  • Baking soda
  • Kosher salt
  • English walnuts

Rum Sauce Ingredients

  • Dark brown sugar
  • Granulated sugar
  • Butter
  • Heavy cream (whipping cream)
  • Vanilla extract
  • Rum or rum flavoring

Common Questions Asked About this Cake Recipe – 

Which tools are helpful for making Instant Pot Cakes?

Well, if you don’t already have a 6-quart Instant Pot (or any brand of electric pressure cooker, for that matter), you’ll need to purchase one.  I can’t say enough positive things about cooking in my Instant Pot – talk about a serious time saver!

A 6-cup bundt pan that fits down into your Instant pot. This bundt pan needs to have a hole in the center, which most bundt cake pans definitely will.  (The hole lets the steam circulate up into the center of the cake pan so the cake is done all the way through and not soggy in the center.)

I highly recommend getting a silicone pressure cooker bakeware sling for whenever you are using a pan inside your Instant Pot, such as the bundt pan you’re using to make this apple cake. Taking a hot pan out of the Instant Pot is super easy with this tool. And, the bottom of the sling is about 1-inch tall, so it nicely holds the cake pan up off the bottom of the Instant Pot a bit, allowing the steam to circulate so you can “bake” the cake.

Don’t have a silicone bakeware sling on hand? No problem! 

If you don’t have a silicone sling, don’t worry. Before I got one, I just created a sling out of heavy duty aluminum foil.

Take a long piece of foil and fold it a few times to make a sturdy 3-inch wide strip. Set your cake pan (that’s filled with cake batter and covered with foil) on top of the foil sling right in the center.

Grabbing the ends of the foil sling, lift the cake up from the counter and then down into the Instant Pot.  Keep in mind that if you’re using a foil sling, you’ll need to set a trivet (either metal or silicone) into the bottom of the Instant Pot so the cake pan has something to sit on.

Gently fold each end of the foil sling over the top of the cake pan so it doesn’t interfere with gasket or lid of the Instant Pot when you close it. When your cake is done, simply unfold the foil sling and gently lift the cake out of the Instant Pot to a cooling rack.

Why would you make cake in an Instant Pot anyway? That seems weird. 

First of all, the way the Instant Pot (or any brand of electric pressure cooker) cooks is by trapping steam inside the pot, which circulates to make the pressure.  The pressure is what cooks foods in the Instant Pot so quickly.

The steam inside the Instant Pot is also what makes any type of cake that you make in it unbelievably moist.

If this cake is already so moist and tender, do I really need to make the sauce? 

Don’t you dare skip the rum sauce for this cake.  It’s totally worth it, and literally “the icing on the cake”.

You won’t find a cake that’s more heavenly! This Instant Pot Apple Cake holds all of the wonderful flavors and nostalgia of a well-loved family recipe.

More Sweet Treat Recipes to Enjoy – 

Printable Instant Pot Apple Cake with Rum Sauce Recipe – 

Instant Pot Apple Cake with Rum Sauce

You won’t find a cake that’s more heavenly and moist. Because it’s wonderfully rich, your guests will be completely satisfied with a small portion of Amazing Instant Pot Apple Cake with Rum Sauce. Make it even more decadent with a good shot of whipped topping.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Approx. Time Needed for Instant Pot to Pressurize:: 15 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 595kcal
Author: Chef Alli


  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 2 large apples, peeled, cored, and chopped
  • 1 cup all-purpose flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 1 pinch kosher salt
  • 1 cup English walnuts, coarsely chopped

Make the Sauce

  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 2 Tbs. your favorite rum (liquor) if using rum flavoring, use 1-2 teaspoons


Make the Cake

  • In a large mixing bowl, using an electric mixer, cream the sugar with the butter; until nice and fluffy; beat in the egg.
    Using a spatula or mixing spoon, gently fold in the apples.
  • In a separate mixing bowl, combine the dry ingredients; add this mixture, along with the walnuts, to the butter mixture, stirring just until combined.
  • Spread the prepared batter into a well-greased 6-cup bundt pan; cover the bundt pan very tightly with foil.
    Place 1 cup of water into the bottom of a 6-quart Instant Pot (or any 6-quart electric pressure cooker); add a trivet to the bottom of the pot. Using a foil or silicone sling, lower the covered bundt pan into the pot, placing it on top of the trivet.
  • Lock the Instant Pot lid into place; set the timer for 30 minutes on the High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a natural release for 10 minutes, then a quick release if any pressure remains in the Instant Pot.
    Carefully remove the Instant Pot lid, then using the sling, gently lift the bundt pan from the Instant Pot. Place the cake onto a cooling rack. Let the cake cool completely, keeping it covered with the foil as it cools.
  • When the cake has totally cooled, use a butter knife to loosen it from all sides, then invert a platter over the top of the bundt pan; flip the platter and the cake over in one quick movement. Now, lift the bundt pan up, leaving the cake on the platter.
  • To serve, slice the cake, placing each slice onto a dessert plate; drizzle with the warm rum sauce, then top with whipped cream. Enjoy!

Make the Sauce

  • Meanwhile, prepare the sauce by placing all the ingredients, except the rum, into a small saucepan over low heat; simmer for 25-30 minutes or until nicely thickened. Remove the sauce from heat and stir in the rum.


**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 
This recipe came to me by way of my good friends, Craig and Amy Good, Good Farms, and was Craig’s Mother’s recipe. To bake the cake in a conventional oven, preheat the oven to 350 degrees F and spread the prepared batter into a greased 9” baking dish; bake, uncovered, for 35-40 minutes. Serve cake with the warm rum sauce as directed above.


Calories: 595kcal | Carbohydrates: 72g | Protein: 6g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 192mg | Potassium: 180mg | Fiber: 3g | Sugar: 56g | Vitamin A: 805IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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  1. Can this cake be cooked in a non-bundt style pan? I don’t have one that fits the IP but would really like to take a cake in my IP and our family loves apple cakes.

    1. Hi Noela –
      I think you will find the investment in a 6-cup (7″) bundt pan a good investment if your family loves moist, decadent cakes. As it turns out, the hold in the center of the bundt pan really helps ensure that the cake get completely done at the center. I was using a regular 6-cup cake pan at first for my IP cakes and kept having trouble with them right at the very center, no matter how long I cooked them in the IP. Once I switched over to the bundt pan, I no longer had this trouble and I was thrilled. Let me know how it works out for you! Chef Alli P.S. We ADORE this apple cake!

  2. Thank you. I may look into getting a bundt pan. I have not yet made any cakes other that cheesecake, in my IP. But apple cakes are a long family tradition.

    1. Hi Linda – I’m so sorry that this cake didn’t turn out for you. I’ve made it several times for my family, so I’m wondering what I’m doing differently than what my recipe states! I will review the recipe once more and see if I can figure it out – I’ll make the cake again to be sure I’m not crazy!
      Chef Alli
      P.S. Just out of curiosity, did you wait to cut the cake until it was totally cooled? Also, were you using High Pressure on your Instant Pot? I’d be glad if you could let me know.

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