Ingredients
- 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
Directions
- Spray rice cooking pot with nonstick cooking spray. Place into rice cooker.
- 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.
- 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.
- Sprinkle with confectioners' sugar and drizzle with caramel topping.
Serves: 12
