The Official HIGH TIMES Cannabis Cookbook, the first-ever cookbook from HIGH TIMES magazine (the world’s most trusted name when it comes to getting stoned), is the deliciously definitive guide to cannabis-infused cooking.

Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of tasty appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion. The 50 delectable recipes include Time Warp Tamales and Sativa Shrimp Spring Rolls, Pico de Ganja Nachos and Pineapple Express Upside-Down Cake.
Enticing color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.
Below you will find the recipe for Pineapple Express Upside-Down Cake - just in time to celebrate 4/20. You can win a free copy of The Official HIGH TIMES Cannabis Cookbook simply by retweeting a tweet from @high_times_mag about the Cookbook. We will randomly select a winner on 4/19!


Pineapple Express Upside-Down Cake


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 Rogan. 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 named Pineapple 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.

Stones 8 to 10
• 6 or 7 canned pineapple slices, drained

• 12 tablespoons (1 ½ sticks) Simple 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 1/2 tablespoons dark rum
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 6 or 7 maraschino cherries

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 1/2 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. Enjoy!



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