Instructions
Combine the cake, eggs and 1.5 cups of the shredded vegetables in a bowl and stir thoroughly. The cake mix should be extremely thick like pudding. If it is too dry, continue mixing the cake and more water will release from the vegetables.
Preheat the unit on medium-low heat for 5 minutes. Liberally coat the pan with cooking spray or cooking oil (not olive oil) and place the cake mix in the pan. Place on medium-low heat for 15 minutes and check to see if the top of the cake is done. If top of cake is not done, cook 5 more minutes. Flip the cake out of the pan, let it cool and serve with icing of your choice.
***Note: Depending on the amount of vegetables, there may be too much moisture in the pan causing the top of the cake to not cook fully. If this happens, take a dry paper towel and dry the inside of the top of the lid and check in 5 minutes. Dry the top of the lid again if it isn’t done and check in 5 more minutes. The moisture collects on the inside of the lid if it is too moist and it drips back down on top of the cake so drying the lid will help the cake finish cooking. Next time use fewer vegetables!
Optional: Cherry Upside Down Cake
Instead of spraying the pan, pour 1/2 of a can of cherry pie filling into the bottom of the cold pan. Pour the cake on top and cook on medium heat until it whistles and then low for 10 to 15 minutes. Cut around the sides of the cake with a butter knife and flip it onto a plate. Pour the cherries from the pan on top and finish with the remaining canned cherries.