Lightly spray your bundt pan with oil, and then set aside.
Mix angel food cake mix and 1 1/4 cup water in a bowl. Use a whisk to mix it up until fully combined.
Pour the angel food cake batter into your bundt pan.
Cover with foil tightly to prevent condensation from getting into your cake as it cooks.
Pour 2 cups of water into the instant pot inner cooking pot.
Then add your trivet in, along with the covered angel food cake.
Make sure the valve is close, and do high pressure for 35 minutes. Then you will natural release for 10 minutes.
Remove from Instant Pot and place onto a wire rack and allow to cool for 10 minutes.
Remove cake from the bundt pan and place onto a serving plate.
Allow to cool completely
Whipped Frosting Directions:
Using a standing 5mixer, beat the heavy whipping cream on medium to high speed until it becomes fluffy. You will be making the homemade whipped frosting.
Gradually add in the powdered sugar and vanilla and mix on high speed until fluffy.
In a small bowl, combine the water and gelatin and stir.
Once the gelatin has fully dissolved, add it into the whipped cream
Continue to beat on high speed until the whipped cream is stiff
Frost the cooled angel food cake completely
Top with sliced strawberries or whatever fruit you enjoy!