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.

Makes

I used 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

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
2 Eggs
1/2 teaspoon Vanilla Extract
1/4 cup Buttermilk OR Milk
1/4 cup saved Pineapple Juice

Method
  1. Line the base of rice cooker’s inner pot with baking paper.
  2. 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.
  3. Arrange drained Pineapple Slices and Glacé Cherries on the base of the inner pot.
  4. 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.
  5. Gently pour the batter over the Pineapple Slices and Glacé Cherries, spread evenly, and start cooking at ‘Cake’ setting.
  6. 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.
  7. *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.