Pineapple Upside-Down THC Cake Bites
(12 mg THC each · 24 bites · 288 mg total batch)
Mini golden cakes with caramelized pineapple rings and a cherry on top. Zero weed taste, pure nostalgia.
Decarboxylation
0.9–1.0 g flower @ 22–25 % THC (or 0.45 g good kief)
240 °F for 40 minutes in a sealed mason jar → ~288 mg usable THC
Infusion
½ cup (113 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → hold 185 °F sous-vide 4 hours
Strain hard → crystal-clear 288 mg THC butter
Topping
24 canned or fresh pineapple rings (well drained, patted dry)
24 maraschino cherries (no stems)
½ cup (100 g) dark brown sugar
¼ cup (57 g) all 288 mg THC butter, melted
Cake Batter
1½ cups (190 g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113 g) regular unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) pineapple juice (from the can or fresh)
Steps
1. Preheat oven to 350 °F. Place a mini muffin pan upside-down on a sheet tray (you’ll bake on the back side).
2. Mix melted THC butter + brown sugar. Spoon 1 tsp into each muffin hump.
3. Place one pineapple ring on each mound, press a cherry in the center hole.
4. Make batter: whisk flour, baking powder, salt.
Cream regular butter + sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate dry ingredients with pineapple juice → smooth batter.
5. Spoon batter over each pineapple ring (fill just to the rim).
6. Bake 18–22 minutes until golden and springy.
7. Cool 5 minutes → flip pan right-side up onto a parchment-lined tray. Tap gently to release. If any stick, scoop and re-place.
8. Cool completely.
Storage
Airtight tin → 4 days room temp
Fridge → 10 days
Freezer → 3 months
Dosing
288 mg ÷ 24 = 12 mg exact per bite
One bite = happy hour
Two bites = you’re on vacation in your living room
The caramelized pineapple seals to the cake, the cherry stays bright, and every bite is pure 1970s dinner-party magic.
Your new signature “just one more” edible.