Cannabis Infused Pineapple Upside Down Rum Cake

Heather Stanley
May 6
3 min read

Find the video at https://youtu.be/9huuhK47Wn0

Ingredients:

Cannabis Infused Browned Butter Pineapple & Cherry Rum Syrup:

about half a pineapple, sliced into trapezoid (ring cut into 4)
shapes & caramelized with 1/4 cup salted butter
1/3 cup cherry juice reserved
from 11oz Jar Cocktail Cherries
1 lime, zested & juiced
1/2 cup coconut sugar
1/2 cup dark brown sugar
1 cup water
pinch of salt
1/4 cup salted butter
1 cinnamon stick
1 star anise
2 vanilla beans
3oz Cruzan Aged 5 Years Estate Special Dark Rum
2 Tablespoon cannabis infused butter

Boozy Fruit for Filling:

11oz jar of Cocktail cherries, drained &
patted dry with paper towel
1oz rum

Cake:

2 eggs
1/4 cup coconut sugar
1/4 cup white sugar
4 tablespoons oilve oil
1 2/3 cup AP flour
2 teaspoons baking powder
4 tablespoons heavy cream
4 tablespoons milk
4 tablespoon cannabis infused browned butter
pineapple & cherry rum syrup

3- six inch round cake pans, sprayed
15 pieces of trapezoid shaped caramelized pineapple slices arranged in flower shape in bottom of each cake pan
3 whole cherries, placed as center of "flower" in bottom of each cake pan
about 1 cup of cannabis infused browned butter pineapple & cherry rum syrup poured over fruit per pan

Cruzan's Dark Rum Whipped Cream & Gold Glitz Speckle

Dark Rum Whipped Cream

2 tablespoons coconut sugar, ground fine
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
dash of salt
0.5oz Cruzan Aged 5 Years

Estate Diamond Dark Rum

Dark Rum Gold Glitz Speckle

1/2 teaspoon edible gold glitter by Levo
1/2oz Cruzan Aged 5 Years Estate Diamond Dark Rum

Cannabis Infused Pineapple Upside Down Rum cake with a slice taken out.

Directions:

1. Strain juice from cherries, reserve juice. Pat cherries dry with paper towels.

2. Cut pineapple into fourths and slice into about 1/2 inch thick slices. They will resemble a "trapezoid" shape.

3. Over medium low heat, add to pot- reserved cherry juice, lime zest and juice, coconut sugar, salt, brown sugar, and water. Bring to boil.

4. To cherries add Cruzan's Aged 5 Years Estate Diamond Dark Rum, stir to coat and allow to "marinate".

5. Add a little olive oil to a pan over medium heat. When oil is moving and appears to be dancing it is ready.

6. Start to caramelize the pineapple slices.

7. Add in 1/4 cup salted butter to pineapple, cook for a few minutes, remove pineapple, add other 1/4 cup salted butter and then brown butter.

8. Once butter is browned, 3oz dark rum, cinnamon stick, anise star and vanilla beans, cook 10 minutes.

9. After 10 minutes of boiling while stirring frequently, remove cinnamon, anise and vanilla beans. Add cherry syrup and boil until foam begins to reduce and syrup begins to form. Add in 2 tablespoon cannabis infused butter, remove from heat.

10. In each sprayed cake pan, place one cherry in center and arrange 5 pineapple slice around it to resemble a flower. Pour 1/3 cup cannabis infused syrup over each "flower" to cover. Reserve 4 tablespoons syrup for cake batter and pour rest over boozy cherries.

11. Preheat oven to 350 degree F. In large bowl add prepare cake batter by creaming sugars with eggs with vanilla and salt.

12. Mix in 4 tablespoons olive oil, cream, milk.

13. Mix in flour and baking powder, then 4 tablespoons reserved syrup.

14. Mix until completely moistened. Separate into the three prepared pans, about 1 cup batter per pan, covering fruit completely.

15. Bake at 350 degree F for about 15 minutes, until done. Done when tooth pick or knife inserts into center and comes out clean and cake edges just begin to pull away from pan.

16. Once cakes are done, use a knife to loosen edges and invert onto parchment lined sheet pan and cake board and immediately coat all 3 cakes with remaining syrup.

17. Chop up rum soaked cherries and pineapple, mix with 1/3 cup whipped cream for cake filling. Use clear acetate or a cake collar, secures with scotch tape to help build cake.

18. Begin layering. Use whipped cream around outside edge of cake to help "secure" fruit filling; as well as top fruit with whipped cream layer before adding next cake layer with fruit "flower" side up. Do not cover the top, third cake layer with fruit or whipped cream.

19. Once layers are complete, allow to set up in fridge for several hours before removing acetate and frosting with remaining whipped cream.

20. Using a food safe paint brush, "speckle" dark rum gold glitz over the entire cake.

21. Let cake stiffen in fridge for several hours before cutting.