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Spray the cone and sides of the oven pot with carrot cooking oil. Cut two 18cm strips of non-baking paper and lay in the bottom, making a 'V' shape
Sift the flour and cinnamon into a bowl. Add caster, pineapple and walnuts. Combine the pineapple juice, oil and eggs and mix with the flour mixture until combined
Spoon the mixture into the prepared bowl. Level the surface with a spatula
Close the lid. Select STEAM, program and time for 55 minutes and press START
When cooking is complete, stand for 5 minutes. Stir pressure required to VENT. Remove the lid and turn cake onto a wire rack and allow to cool completely
To make cream cheese frosting: Beat cream cheese, butter and icing sugar until light and fluffy. Spread over cooled cake. Sprinkle with cinnamon sugar. Chill and refrigerate until required if needed