Mini Pineapple Diesel Upside Down Cakes

-1 1/2 cups brown sugar
-1/2 cup regular unsalted butter (for the brown sugar layer)
-12 maraschino cherries
-2 20 oz cans of pineapple rings (reserve 4 tbsp. of the juice)
-1 cup of cannabutter
-2 1/2 cups sugar
-5 eggs
-1 teaspoon almond extract
-3 cups gluten free* cake flour (I used King Arthur brand)
-3 teaspoons xanthan gum
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 1/4 cups coconut milk
*You can use regular cake flour instead of the gluten-free if desired, just omit the xanthan gum too.

Pineapple Frosting:
-8 oz cream cheese
-4 tablespoons of reserved pineapple juice
-3 1/2 cups powdered sugar

Bun pans large enough to hold pineapple rings. Alternatively, you can make two standard nine inch round cakes. I used a “Texas-sized” cupcake pan.

Preheat oven to 350. Grease and flour pans. Sprinkle two tbsp. of brown sugar on the bottom of each baking cup, along with ½ tbsp. regular butter. Lay a pineapple ring in the bottom of each cup and place a cherry in the center. 

Mix cannabutter, sugar, eggs and almond extract in the bowl of a mixer on the “blend” setting until creamy. In separate bowl, mix flour, xanthan gum, baking powder and salt. In the mixer bowl, alternately add the flour and coconut milk until combined.

Distribute batter over the tops of each pineapple, filling cups three-quarters full. Bake for 25 to 30 minutes for mini-cakes and 40 to 45 minutes if using standard nine-inch rounds. Let cool completely on rack, and work a butter knife around the edge of each cup. Place a baking sheet over the cupcake pan, invert and release. Combine frosting ingredients in mixer and blend until thoroughly combined. If frosting is too thin, add more powdered sugar. Frost cakes and decorate sides with chopped nuts.