Rice Cooker Pineapple Upside Down Cake

I’ve never been thrilled with single use kitchen appliances, but it turns out a rice cooker can be used for several things, including making cake! This is a low power option to bake if you don’t have an oven. They can also be used as a slow cooker for soups and stews, oatmeal, quinoa, pasta, beans, lentils or even hard boiling eggs! There are “fuzzy logic” rice cookers popular in Asia that have several different functions, often including a cake setting. Since rice cooker sizes vary so much, I’ve included half recipe measurements for smaller cookers.

Ingredients

  • Topping

  • -> Pineapple rings

  • -> 2T butter

  • -> 1/4c brown sugar

  • Cake

  • -> 1/2c butter

  • -> 3/4c sugar

  • -> 2 eggs at room temperature

  • -> 1t vanilla extract

  • -> 1 1/2c all-purpose flour

  • -> 1 1/2t baking powder

  • -> 1/4t salt (omit if using salted butter)

  • -> 1/2c milk at room temperature

  • Cake Half Recipe

  • -> 1/4c butter

  • -> 5T sugar

  • -> 1 egg at room temperature

  • -> 1/2t vanilla extract

  • -> 3/4c all-purpose flour

  • -> 3/4t baking powder

  • -> 1/8t salt (omit if using salted butter)

  • -> 1/4c milk at room temperature

Directions

  • Melt butter in rice pot. Use a spatula to grease the sides of the pot.

  • Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings over bottom of pot, slicing to fit so the entire bottom is covered.

  • Beat butter and sugar until well mixed and creamy.

  • Add egg, beating until combined.

  • Stir in vanilla extract and milk.

  • In a separate bowl, whisk together flour, baking powder and salt.

  • Add dry ingredients to the wet and mix until just combined.

  • Pour batter over pineapple layer.

  • Cook for 30-40 minutes or until a toothpick inserted into the middle comes out clean. You may have to repeat the cook cycle several times.

  • Allow to cool for 10-15 minutes before inverting cake onto a plate.

  • Slice and serve warm.