When I heard that Pampered Chef’s Rice Cooker Plus allows you to cook a cake in the microwave in 9 minutes, I couldn’t wait to try it. Armed with a box of Pillsbury sugar-free cake mix, I whipped up my own variation that is great for breakfast or brunch.
- 1 box yellow cake mix (I used Pillsbury, sugar-free)
- Whatever ingredients the box of cake mix calls for — usually eggs, oil, water
- 1 stick butter
- 1 cup shredded coconut (I use the unsweetened variety and soak it in a little hot water and Splenda for a few minutes to hydrate and sweeten)
- 1 cup pecans or walnuts
- 1/4 cup Brown Sugar Diabetisweet
- 3/4 cup Splenda
- 1 tsp. cinnamon
Mix the cake mix according to package directions. Melt 3/4 of the stick of butter. Cut the remaining 1/4 stick into pieces and place in the bottom of the rice cooker. Mix together the Splenda, coconut, Brown Sugar Diabetisweet, cinnamon, and nuts.
Pour half the nut/coconut mixture on top of the pats of butter that are in the bottom of the rice cooker. Add half the cake mix. Then mix the melted butter with the remaining nut/coconut mixture. Pour on top of the first half of the cake batter, which you’re already put into the rice cooker.
Pour the remaining batter on top. Attach the lid. Microwave for 9 minutes. Allow to set for another 5 minutes. Remove the lid. Place a plate over the opening, turn the rice cooker upside down, with the plate firmly lodged below, garnish and serve!