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Add the brown sugar and butter to a rice cooker and start it on a normal function.
Separate the eggs into two bowls—whites in one, yolks in the other.
Whisk the egg whites until soft peaks form, then slowly whisk in the caster sugar to create a meringue.
Add the vanilla essence to the yolks and whisk until they are a light yellow colour.
Gently fold the yolks into the meringue. Then, in 2-3 batches, carefully fold in the flour, baking powder, and salt.
Turn your rice cooker off after about 10 minutes. Then arrange the pineapple pieces and cherries on top of the caramel that should have formed
Pour the cake batter over the pineapple in the pan and spread it evenly.
Start your rice cooker on a normal function and once it’s finished use a toothpick or a cake tester to make sure it’s cooked by putting it to the bottom of the cake and pulling it out. If it comes out clean, it’s good to go.
Carefully turn the cake out and enjoy while still warm.