These little Marijuana Bundt cakes could not be easier to make, just doctor up a plain cake mix and turn it into something potent and extraordinarily delicious.
I baked these cakes in mini-silicone bundt cake pans, you can find them on amazon or at walmart. I love making individual portions when it comes to edibles as it makes it easier to monitor your dosage and portions. However, you could also make this as a single large Bundt cake in a 10-inch Bundt cake pan.
- 1 cup chopped pistachio nuts optional
- 1 box yellow cake mix 18 1/2 ounces
- 1 box instant pistachio pudding mix 3 ½ ounces
- 4 eggs
- 1/4 cup water
- 1/2 cup cannabis infused coconut oil melted
- 3/4 cup Irish cream liqueur, like Bailey’s
- 1/2 cup butter
- 2 tablespoons water
- 3/4 cup sugar
- 1/3 cup Irish cream liqueur
How it’s done:
Preheat oven to 350 degrees F.
Grease and flour 18 mini Bundt pans, or 1 large 10-inch Bundt pan.
Sprinkle chopped nuts, if using, evenly over bottom of the prepared pans.
Mix together cake mix and pudding mix in a large bowl. Mix in eggs, water, melted canna-coconut oil, and Irish cream liqueur and beat just until smooth, about 2 minutes. Divide batter between the prepared pans, pouring over the nuts if using.
Bake for about 30 minutes, or until a cake tester inserted into the cake comes out clean. Cool for 10 minutes in the pan, before removing to a cooling rack.
Prepare glaze by combining butter, 1/4 cup water, and 3/4 cup sugar in a small saucepan. Bring to a boil, lower heat, and simmer for 5 minutes, stirring constantly. Remove from heat and stir in 1/3 cup Irish cream.
Use a wooden skewer to prick top and sides of the cake. Spoon glaze over top and brush onto sides of the cake. Allow to absorb glaze and repeat until all the glaze is used up. Serve and enjoy!
These little cakes freeze exceptionally well, so you don’t have to be in a hurry to finished them all off. Cool completely and wrap each cake individually in plastic wrap and freeze. Bring to room temperature and enjoy anytime you need a medicated treat.