Let’s make it
Grease rice cooker pan and line it with parchment papers. Arrange the pineapple slices and cherry at the base.
Heat sugar and butter in a pan till it melts and becomes brown. Pour this hot caramel over the pineapple slices and keep aside.
Beat the butter/ margarine until creamed (Room Temperature)
Add milkmaid to the butter mixture , and beat the mixture using a hand beater on slow to medium speed, the mixture should be beaten to a creamy texture with no lumps.
Add vanilla 1tsp and further beat it for 30s- 1 minute.
Sift together the flour, icing sugar, cornflour, baking powder and bicarbonate soda.
Add the above dry mixture in small batches alternating with small quantities of water into the MILKMAID mixture, mixing them just enough to incorporate. The final consistency of the mixture should be that of a pound cake or butter cake.
Pour the batter over the pineapple slices in the rice cooker pan and cook in a rice cooker for 1 hour to 1.5 hours or till the cake is done.
Remove from the rice cooker loosen the sides of the cake using a knife and immediately turn onto a plate.