Named for the summer hit movie of 2008, this pineapple
pot-laden cake will turn your life upside down, much like what happens to the
stoner protagonist played by Seth Rogen. His character, Dale, witnesses a
murder, and in a panic, he leaves a roach of the namesake Pineapple Express
herb behind. The murderers find this uniquely scented clue and set off on a manhunt,
looking for the witness by tracing the dank weed back to its source, weed
dealer Saul, played by James Franco.
This sparks a madcap stoner buddy action/comedy
adventure that went on to gross more than one hundred million dollars
worldwide.
While there’s no real strain namedPineapple Express,
there are several pineapple-named varieties in existence, including Pineapple
Punch from Flying Dutchmen Seed Company. You’ll surely need a super-special
kind of herb to give this cannabis cake its trademark fruity aroma.
INGREDIENTS:
6 or 7 canned pineapple slices, drained
12 tablespoons (1½ sticks) Simple Cannabutter (see recipe), at room
temperature
2 cups granulated sugar
½ cup plus 2 tablespoons firmly packed light brown sugar
2 cups cake flour
1⅛ teaspoons baking powder
1 teaspoon salt
¾ cup milk
1½ tablespoons dark rum
1½ teaspoons vanilla extract
2 eggs
6 or 7 maraschino cherries
METHOD:
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 1½ 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, 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 beforeeating.
9. Enjoy!