Spray your pans with cooking spray. Melt your butter in the microwave and add the brown sugar, mix well. Divide up the buttery brown sugar mix into your two small baking pans and top with the pineapple rings from the can. Save the pineapple juice! Put a cherry in the center of each pineapple ring. And, if you love cherries, add extra ones around the pineapple rings as well!

Combine the cake mix, pudding mix, juice from the can of pineapple, water, oil, and eggs in a bowl and mix with a stand mixer or hand mixer until smooth and free of lumps.

Divide up the cake batter between the two pans. It should fill a 2.5 inch height pan about halfway. You can only cook one pan of cake at a time in the Instant Pot, so refrigerate the 2nd pan of cake batter for the next day or later the same day. Or just put the remainder in a covered bowl for later.

Securely cover the cake pan you will be cooking in the Instant Pot with a solid lid, either the one that came with the pan or you can make one from foil. Place the Instant Pot’s trivet inside and add a cup of water to the pot. Place your pan of cake mix in the caddy that came with it and place inside the instant pot on top of the trivet. You can make a sling for the pan out of aluminum foil if you don’t have one. Or just be prepared to take the hot pan out of the Instant Pot very carefully by hand when it is finished.

Set your Instant Pot for 50 minutes of pressure cooking and then give it a 30 minute natural release. Remove the pan when the time is up and let it cool for 5 minutes. Then place a plate larger than the pan over top and turn it right side up so the cake falls onto the plate with the pineapple on top. Your Pineapple Upside Down cake will be hot but ready to eat!