No longer is your rice cooker just for cooking rice! This easy cake is made in your rice cooker. Please note I used a small 6 cup rice cooker for this instructable but the recipe can be doubled or tripled even to be used in a 10 cup or larger cooker.
You will need
- 1 cup (228 grams) of buttermilk pancake mix
- 3 tablespoons butter
- Pineapple slices
- 3/4 cups pineapple juice reserved from can of pineapple
- Cherries, cranberries, or raspberries (frozen is OKAY)
- 1/4 cup (55 grams) brown sugar
- 1/2 teaspoon vanilla extract (optional)
- 1/2 + 1/4 teaspoon cinnamon powder
Step 1: Melt Butter and Sugar
Oil the sides of the rice cooker by rubbing the sides with butter. Turn on rice cooker to melt butter. When butter is melted, add the brown sugar and 1/4 teaspoon cinnamon to the pot. Stir to combine butter and sugar. Place lid on cooker and allow sugar and butter to cook for 5 minutes or so or until the sugar mixture begins to bubble.
Step 2: Add Pineapple
Step 3: Make the Cake Batter
Step 4: Add Cake Batter to Rice Cooker
Step 5: Patience
Step 6: Check Your Cake!
Step 7: Cool It
Step 8: Flip It Upside Down
Using a butter knife, run it gently around the edges of the cake to loosen it from the pan. Use caution NOT to scratch your cooker's finish. This step is optional if the cake is has not stuck to the sides of the pan. Place a plate on top of rice cooker pan and swiftly turn the pan and the plate upside down. NOTE: if you are hungry NOW just eat the cake out the cooled cooker. I'm not your mother, I won't stop you.
Step 9: EAT the CAKE.
Straight up. Eat this genius-ness that you have created in your rice cooker. Take a selfie with it, but it is best shared with friends!