Pressure Cooker Pistachio Honey Bun Cakes

Pressure Cooker Pistachio Honey Bun Cakes


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This honey bun cake has crushed pistachio as a nutty, crunchy garnish. This easy dessert recipe incorporates a variety of sweet and wonderful flavors.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

3-5 servings


  • 1 18.5 oz. pkg. yellow cake mix
  • 3/4 C. vegetable oil
  • 4 eggs
  • 1 8 oz. container sour cream
  • 1 C. brown sugar
  • 1 Tbs. ground cinnamon
  • 2 C. confectioners' sugar
  • 4 Tbs. milk
  • 1 Tbs. vanilla extract
  • 1/4 C. honey
  • 1/4 C pistachios, crushed

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Preheat your pressure cooker on high for about 2 minutes.  If you have an extra pan that fits into your pressure cooker feel free to use that, but you don't need to. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into the pressure cooker or pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cooker. Spoon the other half of the batter into the pressure cooker or pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). Bake on low in the pressure cooker for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle the honey and crushed pistachios on top.  Cut the cake into mini bun bars and enjoy.  

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