When you think of edible recipes, you probably think of cookies, chews, or brownies. For the medicated baker, the standard edible options can quickly lose their appeal. This Canna Crush Cake is a delightfully fluffy, energizing take on edible treats. This tropical dessert complements spring and summer menus. The simple ingredients can be found at your local supermarket. Crowd-pleasing flavors of orange and pineapple make it perfect for picnics and patient get-togethers. Try preparing your cannabutter with a strain such as Super Lemon Haze, Orange Kush, or Tangerine Dream.
CANNA CRUSH CAKE
1 box pineapple cake mix
3 egg whites
¼ Cup room temperature cannabutter
1 Cup Orange Crush Soda
3 Tablespoons orange gelatin mix
2 Tablespoons pineapple gelatin mix
1 Cup room temperature cannabutter
3 Cup powdered sugar, sifted
1 Tablespoon Orange Crush
2 Tablespoons orange gelatin mix
Preheat the oven to 350 degrees. Lightly grease a 13×9 cake pan and dust with powdered sugar. In a large bowl, whisk together the cake mix, egg whites, cannabutter, Orange Crush, and the orange and pineapple gelatin mixes until blended, about 30 seconds. It is important that you don’t over-mix. Pour the batter into the prepared pan and allow to settle for 1 minute. Place the pan in the oven and bake for 30-40 minutes, or until toothpick comes out clean.
While the cake cools, prepare the frosting. In a large bowl, whip butter, Orange Crush, sugar, and gelatin mix using a hand mixer on medium speed until light and fluffy, about 2 minutes.
When cake has cooled completely, spoon frosting on top, spread evenly, and enjoy.
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Get your bake(d) on!