Description
Gooey pineapple upside down cake fudge blends classic dessert nostalgia with modern sweet indulgence. Caramelized edges and rich flavor create a melt-in-mouth experience you’ll savor with pure tropical delight.
Ingredients
Scale
Primary Ingredients:
- 2 cups white chocolate chips
- 1 ¼ cups dried pineapple, diced
- 7 ounces marshmallow creme
- 2 cups granulated sugar
- 13 maraschino cherries, halved
Supporting Ingredients:
- ½ cup unsalted butter
- ¾ cup heavy cream
- 4 tablespoons yellow cake mix
- 2 teaspoons pineapple juice
Flavor Enhancers:
- No additional ingredients in this category
Instructions
- Prepare the baking vessel by lining an 8×8-inch pan with parchment paper, ensuring complete coverage of the bottom and sides for effortless removal.
- Create a creamy base by combining white chocolate chips, sweetened condensed milk, and butter in a medium saucepan, gently melting over low heat while stirring continuously to prevent scorching.
- Remove the chocolate mixture from heat and introduce vanilla extract and a delicate pinch of salt, whisking until the combination transforms into a silky, uniform texture.
- Thoroughly drain crushed pineapple using a fine-mesh strainer or cheesecloth, eliminating excess moisture to maintain the fudge’s ideal consistency.
- Fold the drained pineapple into the white chocolate mixture, ensuring even distribution throughout the creamy base.
- Incorporate vibrant maraschino cherries and optional chopped pecans, gently stirring to create a harmonious blend of flavors and textures.
- Transfer the decadent mixture into the prepared pan, using a spatula to spread evenly and create a smooth surface.
- Artfully arrange additional cherries and nuts on top, pressing them gently into the fudge for a visually appealing finish.
- Refrigerate the fudge for a minimum of 4 hours, allowing it to set completely and develop a firm, sliceable texture.
- Once fully chilled, lift the fudge from the pan using the parchment paper and slice into precise, bite-sized squares ready for serving.
Notes
- Drain pineapple thoroughly using a fine-mesh strainer or cheesecloth to prevent excess moisture from making the fudge runny and ensure a perfect texture.
- Use high-quality white chocolate chips for a smoother, creamier fudge that melts more evenly and provides a richer flavor profile.
- Customize the recipe by swapping pecans with toasted almonds or omitting nuts entirely for a nut-free version that’s safe for those with allergies.
- Store the fudge in an airtight container in the refrigerator for up to one week, separating layers with parchment paper to prevent sticking and maintain its delightful texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 200
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg