Print Recipe

Chocolate Cherry Cake Bites

Prep Time5 mins
Cook Time35 mins
Natural release10 mins
Course: Breakfast, Dessert
Servings: 14 Egg-Bites


  • 1 box sugar-free chocolate cake mix
  • 1 can light cherry pie filling
  • neutral flavor non-stick spray

Optional Toppings:

  • 2 Tbs peanut butter powder
  • 2 teaspoons water
  • cup powdered sugar
  • ½ Tbs creamy peanut butter


  • Dump cake mix into a large bowl, add pie filling. Stir with a sturdy spoon until everything is moistened. Don't use a mixer!
  • Spray both Silikong egg-bite molds thoroughly. Fill the cavities of the molds just barely to the top.
  • Put 1-1½ cups water into the inner pot and place the Silikong molds inside.
  • Close the IP lid and set to High Pressure for 35 minutes.
  • Natural release for 10 minutes. Quick-release remaining pressure. When lifting the lid, be careful condensation doesn't run into cakes. Check for doneness with a toothpick.
  • Let cool in molds for a couple of hours so they firm up.

Optional Toppings:

  • A: Sift powdered sugar over cooled cakes.
  • B: While cakes are cooking, mix powdered sugar and peanut butter powder together. Set aside. When cakes are cooled, sift powdered sugar mixture over top.
  • C: Stir together water, sugar, and creamy peanut butter until smooth. Drizzle over cooled cakes.