Pressure-Cooker Chocolate-Apricot Dump Cake

Total Time

Prep: 10 min. Cook: 35 min. + standing


8 servings

Updated: Jun. 27, 2023
Years ago, I used to prepare a dessert similar to this in the oven. Oh, it was so good. I converted the recipe to use my pressure cooker and now we can enjoy it quickly. Try it also with white cake mix and blueberry pie filling. Best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker Chocolate-Apricot Dump Cake Recipe photo by Taste of Home


  • 1 can (21 ounces) apricot or peach pie filling
  • 2 cups devil's food cake mix
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup miniature semisweet chocolate chips, optional
  • 1/2 cup butter, cubed
  • Vanilla ice cream, optional


  1. Spread pie filling in the bottom of a greased 1-1/2-qt. baking dish. Sprinkle with cake mix, pecans and, if desired, chocolate chips. Dot with butter. Cover baking dish with foil.
  2. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. If desired, serve warm cake with ice cream.

Nutrition Facts

1 serving: 360 calories, 18g fat (9g saturated fat), 31mg cholesterol, 436mg sodium, 49g carbohydrate (26g sugars, 1g fiber), 2g protein.