Rice Cooker Pineapple Upside-Down Cake
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Why I Love This Recipe
The pineapple upside-down cake became popular in the early 20th century when canned pineapple was widely available, and home bakers were looking for creative ways to use it in their desserts.
Ingredients You'll Need
1 box of yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
3/4 cup brown sugar
1 can (20 oz) pineapple slices, drained
Maraschino cherries
3 large eggs
1/3 cup vegetable oil
1 cup water
Directions
In a bowl, mix together the melted butter and brown sugar. Spread this mixture evenly on the bottom of the rice cooker pot.
Arrange the pineapple slices on top of the butter and sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
In a separate bowl, prepare the cake mix according to the package instructions, using the eggs, vegetable oil, and water.
Carefully pour the cake batter over the pineapple and cherry layer in the rice cooker pot.
Close the rice cooker lid and set it to the 'Cake' or 'Bake' setting. Cook for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, carefully invert the rice cooker pot onto a serving plate to reveal the pineapple upside-down cake.
Let the cake cool slightly before slicing and serving.
Pairs Well With
This delightful cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing beverage, try serving it with a glass of cold lemonade or a cup of hot tea.
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