Satisfy Your Sweet Tooth With This Pot Pineapple Upside-Down Cake

4 from 2 votes

Satisfy Your Sweet Tooth With This Pot Pineapple Upside-Down Cake

If you’re anything like me, whenever you saw an upside-down cake, it always seemed, well, ancient. These sorts of delicacies were all the rage in the 50’s and 60’s, which is where I’d typically see them portrayed in various films or tv shows set in that time period. But, once you add a little cannabis to the mix, and create a Pot Pineapple Upside-Down Cake, it makes the entire dish instantly more appetizing.

Another thing I always thought about when considering how to make a Pot Pineapple Upside-Down Cake was how difficult I thought it was going to be. Emphasis on “thought” because this recipe is way easier than I ever could’ve imagined, and the end result is well worth all the effort, trust me.

For this recipe, you will need to get your hands on the following ingredients:

Prep Time20

Cook Time28

Course: Dessert

Cuisine: American

Keyword: Edibles, Pot Pineapple Upside-Down Cake, Upside-Down Cake

Servings:

Calories: 380kcal

Author: John A. Collins

Cost: approx. $20

Equipment

Oven friendly skillet
Substantially-sized bowl

Ingredients

½ Cup of Cannabis-Infused Butter
¼ Teaspoon of Salt
1 Teaspoon of Baking Powder
1 Cup of All-Purpose Flour
1 Teaspoon of Vanilla Extract
1 Cup of Sugar
3 Large Eggs
½ Cup of Chopped Pecans
20 Can Ounce of Sliced Pineapple
1 Cup of Packed Brown Sugar
Maraschino Cherries Optional

Instructions

To kick things off, preheat your oven to 375°.
Then, in an oven-friendly skillet, toss in your cannabis-infused butter, and let that fully melt. But be watchful during this process, as burning your butter will render it useless.
Once it’s fully melted, add in your brown sugar, and mix it all up adequately, until everything is fully dissolved and melted in with one another.
Now, thoroughly drain your pineapple, but keep roughly a third of that juice for later in the recipe.
Take about 8 pineapple slices, and strategically place them in the skillet, forming a layer over the infused butter and sugar. Also, place a cherry between each slice, for some added color, if you’d like. You totally don’t have to.
Sprinkle a bit of pecans over that pineapple layer, and set the whole thing to the side for the time being.
Then, in a substantially-sized bowl, beat just the yolks of your eggs, until you develop a thick, vibrant yellow concoction. At which point, you can slowly add in your sugar, and beat it in there to the best of your ability. Followed by your reserved pineapple juice and vanilla.
Now, combine your salt, baking powder, and flour in another bowl, before adding it to these wet ingredients, and remember to mix everything together very well.
In a separate, smaller bowl, beat just the egg whites together - and do so at a very rapid pace, as you will want to keep this going until you create peaks. You will then fold these peaks into your batter, which you will then spoon into the skillet.
Once you’ve added all of those elements to the skillet, bake it in the oven for a little over half an hour. Then, when it passes that classic “toothpick test of done-ness,” you can remove it from the oven, and let it cool down on the counter for around 10 minutes or so, before you flip it over on a platter, and start serving it up.

Notes

And, boom that’s it.

That’s how you make Pot Pineapple Upside-Down Cake from scratch!

Nutrition