Scaled Servings: 4 Originally: 8
- 2 cup berries
- 1 teaspoon vanilla extract
- 1/8 cup lemon juice
- 1/4 cup sugar
- 1/4 cup water
- 1 box dry cake mix, yellow, white, or lemon
- 1/2 cup softened butter
In a 7 inch oven safe dish, souffle dish, etc, assemble the filling. Pour all of the filling ingredients in and mix well.
In a separate bowl, cut the softened butter into the cake mix, until it has an even, crumbly texture. Pour over the filling. Spread it out, in order to get an even layer.
Cover the dish with domed aluminum foil, and lower into the Instant Pot using the trivet. Pour 1 cup of water in the bottom of the Instant Pot. Seal and set to Manual, High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure. Remove and uncover, and let sit for 30 minutes.
Serve with ice cream or whipped cream and enjoy!