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A close-up side view of a moist cranberry orange Bundt cake, showcasing its vibrant red cranberries and orange zest.
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Instant- Pot Cranberry Orange Bundt cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
A moist and flavorful cake combining the tartness of cranberries with the bright citrus notes of orange, all made effortlessly in your Instant Pot.

Ingredients

Dry ingredients

  • 1.5 cups All Purpose flour / whole wheat flour / Gf flour
  • 0.5 tsp Baking Soda
  • 1 tbsp apple cider vinegar / vinegar
  • 0.75 cup Yogurt
  • 2 Tbsp coconut oil
  • 0.5 cup sugar
  • 0.5 cup fresh Orange juice
  • 1 Tbsp Orange Zest
  • 1 cup Fresh cranberries / chopped

Instructions 

  • Add water to the Instant Pot, place the trivet inside, and grease a 6-inch bundt pan.
  • Mix dry ingredients: flour, baking soda, cranberries, and orange zest.
  • Whisk yogurt, sugar, orange juice, and vinegar; then add oil and combine.
  • Combine wet and dry mixtures, pour into the bundt pan, cover with foil, and place on the trivet.
  • Cook on bake mode for 30 minutes, then let pressure release naturally for 15 minutes. Check doneness with a toothpick.

Notes

Ensure the bundt pan is hot before removing to prevent sticking.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: bundt, cranberry, Orange