Description
Pineapple Upside Down Cake Fudge is a delightful fusion treat that combines the nostalgic flavors of pineapple upside-down cake with the creamy richness of white chocolate fudge. This easy-to-make dessert features a caramelized brown sugar and butter base topped with juicy pineapple and maraschino cherries, all enveloped in a smooth, cake-flavored fudge. Perfect for holiday celebrations, gifting, or any time you crave a tropical-inspired sweet treat.
Ingredients
Scale
Base Layer
- 2 tablespoons butter
- 1 tablespoon brown sugar
Fruit Topping
- 1/2 cup crushed pineapple, well-drained
- 1/4 cup maraschino cherries, chopped and patted dry
Fudge Mixture
- 2 1/2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pineapple extract (optional)
- 1/2 cup yellow cake mix (dry)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge later.
- Make the Caramel Base: In a small skillet over medium heat, melt the butter and stir in the brown sugar until dissolved and bubbling. Immediately spread this mixture evenly across the bottom of the prepared pan to create the caramelized base.
- Add Fruit Layer: Evenly sprinkle the well-drained crushed pineapple and chopped, dried maraschino cherries over the brown sugar mixture, creating the signature fruit layer reminiscent of pineapple upside-down cake.
- Prepare the Fudge Mixture: In a saucepan set over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and stir in salt, vanilla extract, optional pineapple extract, and dry yellow cake mix until everything is well combined.
- Assemble the Fudge: Carefully pour the fudge mixture over the pineapple and cherry layer in the pan. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles for an even finish.
- Chill to Set: Place the pan in the refrigerator and chill for at least 3 to 4 hours, or until the fudge is completely firm and set.
- Serve: Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 25 squares and store refrigerated to maintain the best texture and freshness.
Notes
- Ensure the pineapple and cherries are thoroughly drained and patted dry to prevent excess moisture, which can affect the fudge’s texture.
- This fudge combines nostalgic tropical flavors with the creamy richness of white chocolate, making it a perfect treat for holidays or gifting.
- Use parchment paper with an overhang to easily remove the fudge from the pan without sticking or breaking.
- Refrigerate leftovers to maintain the fudge’s firmness and freshness.
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 16g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
