Pineapple Upside Down Canna-Cake

A sweet and juicy cake with a herbal kick

July 24, 2015
Written by HERB
9-inch pie dish
½ cup butter, melted
½ cup light brown sugar
7 slices of pineapple, canned or fresh
½ cup maraschino cherries
1½ cups CannaFlour (CannaFlour Recipe)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup CannaButter, melted (CannaButter Recipe)
½ cup light brown sugar
½ cup granulated sugar
2 eggs
½ cup CannaMilk (CannaMilk Recipe)
½ cup pineapple juice, fresh or unsweetened
1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Start with the topping by pouring ½ cup melted butter into the pie dish, making sure to coat the entire pan.
  3. Sprinkle brown sugar on top of the melted butter on the bottom of the pie dish. Lay pineapple slices and cherries on the bottom of the dish. Set topping-coated pie dish on the side.
  4. Mix CannaFlour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  5. Place melted CannaButter in separate bowl. Add the brown sugar and granulated sugar. Whisk vigorously until lumps are broken down. Whisk in eggs, milk, pineapple juice, and vanilla extract until combined.
  6. Slowly add dry CannaFlour mix to the butter mix. Stir until smooth. Cake batter will be thick.
  7. Transfer batter into prepared pan, spreading over top the pineapple topping.
  8. Bake for 20 minutes uncovered in preheated oven.
  9. Remove after 20 minutes. Cover pie dish loosely with aluminum foil. Return to oven and cook for another 25 minutes, or until toothpick comes out clean.
  10. Allow to cool for 15 minutes.
  11. Once slightly cooled, turn pie dish upside down and gently dump the cake on to a serving dish. Slice and serve!
View the original recipe at
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July 24, 2015 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto