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1
Position a rack in the lower third of your oven and preheat oven to 350F.
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2
Grease a 9-inch round pie pan.
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3
Place the pineapple slices flat in the bottom of pan so they touch but dont overlap.
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4
In a small saucepan over medium heat, combine 6 tablespoons cannabutter with 1/2 cup of the granulated sugar and 1/2 cup of the light brown sugar.
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5
As the butter melts, stir to blend the ingredients, then spread over the pineapple slices.
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6
Set aside.
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7
In a medium bowl, sift together the cake flour, baking powder, and salt.
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8
Set aside.
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9
In a small bowl, whisk together milk, rum, remaining 2 tablespoons brown sugar, and vanilla.
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10
Set aside.
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11
With an electric mixer, in a large bowl, beat the remaining 6 tablespoons of cannabutter for 1 to 2 minutes until smooth and creamy.
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12
Slowly add 1 1/2 cups of the granulated sugar and continue beating at medium speed until light and fluffy (approximately 5 minutes).
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13
Add eggs one at a time, beating well after each one.
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14
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture until everythings well incorporated and smooth.
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15
Pour the batter into the prepared pan, spreading evenly.
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16
Bake until a toothpick inserted into the center of the cake comes out clean (approximately 50 to 55 minutes).
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17
Transfer the pan to a wire rack and cool for 15 minutes.
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18
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.
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19
Place one cherry in the center of each pineapple slice.
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20
Let cake cool 45 minutes before eating.
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21
Enjoy!
