When you cook cakes in a rice cooker, only bottom side can get browned, but it is fine for Upside-down Cakes. I don’t bake Upside-down Cakes in the oven any more. Rice cooker is the easiest and most energy efficient method. Today I cooked this popular Pineapple Upside-down Cake. You wouldn’t believe that I just put ingredients in the inner pot and pressed ‘Start’ button.
I used 10 cup capacity rice cooker which inner pot is 20cm in diameter
1 can (440g) Pineapple Slices in Juice *drained well, save Juice
Glacé Cherries *optional
80g Butter *melted
1 cup Self-Raising Flour
2 tablespoons Brown Sugar
1/2 cup Brown Sugar (firmly packed) OR Caster Sugar *OR 3/4 cup for sweeter cake
*Note: Today I added 1/4 cup each Brown Sugar & Caster Sugar
1/4 teaspoon Salt
1/2 teaspoon Vanilla Extract
1/4 cup Buttermilk OR Milk
1/4 cup saved Pineapple Juice
- Line the base of rice cooker’s inner pot with baking paper.
- Melt Butter in a small heat-proof bowl. Spread 2 tablespoons of melted Butter on the base of inner pot, and sprinkle with 2 tablespoons Brown Sugar.
- Arrange drained Pineapple Slices and Glacé Cherries on the base of the inner pot.
- Combine Self-Raising Flour, Brown Sugar (OR Caster Sugar) and Salt in a mixing bowl. Add Eggs, Vanilla and Buttermilk (OR Milk) and the saved Pineapple Juice, and use a whisk to mix well. Add the remaining melted Butter, and whisk until smooth.
- Gently pour the batter over the Pineapple Slices and Glacé Cherries, spread evenly, and start cooking at ‘Cake’ setting.
- When the cake is cooked, carefully take the inner pot out and set aside to cool slightly, then turn onto a plate upside down. Peel away baking paper.
- *Note: Top side of the cake cannot be browned, but the cake looks fine upside-down. It took 40 minutes for my rice cooker to cook.