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Pressure-Cooker Chocolate-Apricot Dump Cake


  • 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. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. 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. 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. Press cancel. 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.


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