Pineapple Express Upside-Down Cake

Ingredients

• 6 or 7 canned pineapple slices, drained
• 12 tablespoons (1 ½ sticks) cannabutter, at room temperature
• 2 cups granulated sugar
• 1/2 cup plus 2 tablespoons firmly packed light brown sugar
• 2 cups cake flour
• 1 1/8 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1 /½ tablespoons dark rum
• 1 ½ teaspoons vanilla extract
• 2 eggs
• 6 or 7 maraschino cherries

Directions

1. Position a rack in the lower third of your oven and preheat oven to 350°F.
2. Grease a 9-inch round pie pan. Place the pineapple slices flat in the bottom of pan so they touch but don’t overlap.
3. In a small saucepan over medium heat, combine 6 tablespoons cannabutter with ½ cup of the granulated sugar and ½ cup of the light brown sugar. As the butter melts, stir to blend the ingredients, then spread over the pineapple slices. Set aside.
4. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
5. In a small bowl, whisk together milk, rum, remaining 2 tablespoons brown sugar, and vanilla. Set aside.
6. With an electric mixer, in a large bowl, beat the remaining 6 tablespoons of cannabutter for 1 to 2 minutes until smooth and creamy. Slowly add 1 ½ cups of the granulated sugar and continue beating at medium speed until light and fluffy (approximately 5 minutes). Add eggs one at a time, beating well after each one. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture until everything’s well incorporated and smooth.
7. Pour the batter into the prepared pan, spreading evenly. Bake until a toothpick inserted into the center of the cake comes out clean (approximately 50 to 55 minutes). Transfer the pan to a wire rack and cool for 15 minutes.
8. Tap the pan gently to loosen the cake, run a knife around the edge to loosen, then invert the pan onto a cake plate so pineapple slices are on top. Place one cherry in the center of each pineapple slice. Let cake cool 45 minutes before eating.