As Hannah says "best $15 spent ever!"
So far we've made pies, quiches and cakes.
One of the cakes I tried was a pineapple upside down cake. I found the recipe in Mum's recipe book, and of course adapted it to suit my style of baking (and the pie maker!).
It turned out perfectly, and one recipe makes two cakes, one to eat and one to freeze (yes, it freezes!).
1 vanilla cake mix
30ml vegetable oil
3/4 cup water
3-1/2 pineapple slices in juice, drained and let dry a little on paper towel
4 tbsp brown sugar
Line the base of the pie maker with baking paper. This isn't necessary for baking pies, cakes or quiches as a rule, but this recipe makes a toffee, so it's easier to tip the cake out if the base is lined.
Sprinkle the brown sugar over the baking paper. Dot with the teaspoon of butter.
Keep one pineapple ring whole, and cut the others in half. Arrange them over the brown sugar. Put a cherry in the centre of each piece of pineapple.
Turn the pie maker on to start heating.
Beat the cake mix, eggs, oil and water until smooth.
Pour 1 cup cake batter evenly over the pineapple. Smooth it over, if you think it needs a little more batter, add another 1/4 cup.
Close and clip the lid.
Cook for 10 minutes. Turn off the pie maker and let the cake sit with the lid closed for 5 minutes.
Carefully turn the cake out onto a cake rack to cool.
Watch me make Pineapple Upside Down Cake live.