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Pumpkin Spice Cake for Rice Cooker


  • 1 1/2 cups all-purpose flour
  • 1 cup canned pumpkin
  • 1 cup milk
  • 2 large eggs, beaten
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground ginger
  • Confectioners' sugar
  • Caramel topping


  1. Spray rice cooking pot with nonstick cooking spray. Place into rice cooker.
  2. In a large mixer bowl on low speed, beat flour, pumpkin, milk, eggs, brown sugar, vanilla extract, cinnamon, baking powder, baking soda, nutmeg, salt and ginger until blended, about 1 minute. Pour into cooking pot.
  3. Bake cake on the HOT CEREALS or HEAT/SIMMER setting for 40 to 45 minutes. Remove cooking pot and cool on wire rack for 10 minutes. Invert cake onto serving plate.
  4. Sprinkle with confectioners' sugar and drizzle with caramel topping. 

Serves: 12

Test Kitchen Tip: This recipe was developed for sealed lid rice cookers. It is not suitable for glass lid rice cookers. Test the cake for doneness by inserting a cake tester or toothpick in the center. The tester should come out clean. 



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