Pineapple Upside Down Cake smells just like this delicious traditional dessert cake and makes your mouth water in anticipation. It's a 60 percent sativa hybrid that resulted from a phenotype search in Humboldt County, Northern California.
Pineapple Upside Down Cake was bred from Pineapple Trainwreck and Cookie Monster and is a very LOUD strain that will require the use of carbon philtres when grown indoors.
This plant is suitable for both indoor and outdoor cultivation and is a fast-growing strain; indoor plants will be ready for just 45 days of flowering, while outdoor plants will be harvested in the northern hemisphere in the latter half of September.
A powerfully pervasive smell of pineapple and vanilla will require care in the growing room if it is to remain a secret.
The dried buds retain the quality of the pineapple, which can be detected in the palate as well as in the creamy, caramel finish. Its effect is uplifting and somewhat meditative, the energy of the Sativa side being balanced by its Indica counterpart.
This is definitely the one to raise low moods.
