Rice Cooker Upside-Down Pineapple Cake
Rice Cooker Upside-Down Pineapple Cake
Ingredients
- 115 g butter
- 180 g light brown sugar
- 400 g pineapple pieces
- 10 maraschino cherries
- 120 g cake flour
- 5 g baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 200 g caster sugar
- 1 teaspoon vanilla essence
Instructions
- 1
Add the 115g butter and 180g light brown sugar to the bottom of your rice cooker pot. Start the rice cooker on a normal cooking function to melt the butter and sugar, forming a caramel base.
⏱️ 10 min
- 2
While the caramel is forming, separate the 4 large eggs into two bowls: egg whites in one bowl and egg yolks in another.
⏱️ 2 min
- 3
In the bowl with the egg whites, whisk them until soft peaks form. Gradually add the 200g caster sugar, continuing to whisk until a glossy meringue is formed.
⏱️ 8 min
- 4
Add the 1 teaspoon vanilla essence to the egg yolks and whisk until they are a light yellow color and slightly thickened.
⏱️ 3 min
- 5
Gently fold the whisked egg yolks into the meringue. Then, in 2-3 batches, carefully fold in the 120g cake flour, 5g baking powder, and 1/4 teaspoon salt until just combined. Be careful not to overmix, as this can deflate the batter.
⏱️ 7 min
- 6
After about 10 minutes, turn off the rice cooker. Carefully arrange the 400g pineapple pieces and 10 maraschino cherries on top of the caramel base that has formed in the rice cooker pot.
⏱️ 5 min
- 7
Pour the prepared cake batter evenly over the pineapple and cherries in the rice cooker pot.
⏱️ 2 min
- 8
Start the rice cooker on a normal cooking function. Once the cycle is complete, check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is cooked through. If not, run the rice cooker for another cycle or until done.
⏱️ 40 min
- 9
Carefully invert the rice cooker pot onto a serving plate to release the cake. Serve and enjoy while still warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Upside-Down Pineapple Cake
- 115 g butter
- 180 g light brown sugar
- 400 g pineapple pieces
- 10 maraschino cherries
- 120 g cake flour
- 5 g baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 200 g caster sugar
- 1 teaspoon vanilla essence
Instructions
- 1
Add the 115g butter and 180g light brown sugar to the bottom of your rice cooker pot. Start the rice cooker on a normal cooking function to melt the butter and sugar, forming a caramel base.
⏱️ 10 min - 2
While the caramel is forming, separate the 4 large eggs into two bowls: egg whites in one bowl and egg yolks in another.
⏱️ 2 min - 3
In the bowl with the egg whites, whisk them until soft peaks form. Gradually add the 200g caster sugar, continuing to whisk until a glossy meringue is formed.
⏱️ 8 min - 4
Add the 1 teaspoon vanilla essence to the egg yolks and whisk until they are a light yellow color and slightly thickened.
⏱️ 3 min - 5
Gently fold the whisked egg yolks into the meringue. Then, in 2-3 batches, carefully fold in the 120g cake flour, 5g baking powder, and 1/4 teaspoon salt until just combined. Be careful not to overmix, as this can deflate the batter.
⏱️ 7 min - 6
After about 10 minutes, turn off the rice cooker. Carefully arrange the 400g pineapple pieces and 10 maraschino cherries on top of the caramel base that has formed in the rice cooker pot.
⏱️ 5 min - 7
Pour the prepared cake batter evenly over the pineapple and cherries in the rice cooker pot.
⏱️ 2 min - 8
Start the rice cooker on a normal cooking function. Once the cycle is complete, check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is cooked through. If not, run the rice cooker for another cycle or until done.
⏱️ 40 min - 9
Carefully invert the rice cooker pot onto a serving plate to release the cake. Serve and enjoy while still warm.
⏱️ 3 min