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Rice Cooker Pumpkin Spice Cake

While rice cookers are great for cooking all types of rice, from white, to brown to jasmine, sometimes it pays to think outside the box. The Test Kitchen has developed everything from macaroni and cheese (it cooks in under 20 minutes) to shrimp and grits recipes using Hamilton Beach® rice cookers. This versatile appliance can cook meals from start to finish – and now, even help out with dessert.

Fall is officially here and pumpkins are popping up in patches, grocery stores, on restaurant menus, and in local beers. The Test Kitchen wanted to include this quintessential fall ingredient in our rice cooker spice cake.

Spray the rice cooking pot with nonstick cooking spray then pour a mixture of flour, pumpkin, milk, eggs, brown sugar, vanilla, cinnamon, baking powder, baking soda, nutmeg, salt and ginger into the pot.

Bake the cake on either the HOT CEREALS or the HEAT/SIMMER setting of your rice cooker for 40 to 45 minutes. Keep in mind that this recipe was developed for sealed-lid rice cookers, like the Rice/Hot Cereal Cooker, and is not suitable for glass lid rice cookers.

When the cake is finished baking, remove the cooking pot from the rice cooker base and place it on a cooling rack for 10 minutes. Once the cake is cooled, invert it on to a serving plate or cake stand.

We sprinkled the cake with powdered sugar then drizzled caramel sauce (we used our favorite store-bought brand to save some time) over the top for a little added sweetness. Slice and you’re ready to serve.

Put this cake on the Thanksgiving table or serve it after a fall dinner party for a seasonal dessert. And if you have leftovers, they’d go perfectly with a fresh cup of coffee in the morning for a sweet start to the day.

Rice Cooker Pumpkin Cake

Yield: Serves 12
Author: Hamilton Beach Test Kitchen


  • 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.


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.

Delay start feature allows cooking preparation up to 15 hours in advance and makes breakfast and meal planning easier with the 2-14 Cup Capacity Rice/Hot Cereal Cooker. 

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