Slice one apple thinly, leaving the skin on.

Peel and chop the other apple into 2-3 cm pieces.

Combine chopped apples, brandy, and 3 tbsp sugar in a pot.

Cook over medium heat until apples are tender and liquid evaporates. Let cool.

Add butter (1 tbsp) and 1 tbsp sugar into the rice cooker.

Switch on the rice cooker to melt the butter; mix into the sugar.

Remove the rice cooker bowl and swirl to coat the sides with the melted butter-sugar mixture while cooling.

Arrange apple slices with skin on the bottom and halfway up the sides of the rice cooker pot.

In a bowl, combine pancake mix, milk, and vanilla extract.

Mix the boiled skinned apples into the batter.

Pour the batter into the rice cooker pot over the apple slices.

Turn on the rice cooker and wait for it to finish.

Test for doneness by inserting a skewer into the cake.

If the skewer comes out with batter, turn the rice cooker on again.

Repeat until the skewer comes out clean.

Flip the rice cooker pot over to remove the cake.