My family all love pineapple upside-down cake but sometimes you just aren’t in the mood for a slice of cake. This decadent white chocolate fudge combines all of the wonderful pineapple upside-down cake flavors with sweet creamy chocolate. Yum!
On to the how-to!
Start by gathering all of your ingredients and kitchen tools.
Kitchen tools you will need:
- A double boiler or quart pan and metal mixing bowl, a baking dish (8×8), a large spoon, measuring tools.
Ingredients you will need:
- 2 cups sugar
- ½ cup unsalted butter
- ¾ cup heavy cream
- 2 cups white chocolate chips
- 2 teaspoons pineapple juice
- 4 tablespoons yellow cake mix
- 7 ounces marshmallow crème
- 1-¼ cups dried pineapple, diced
- 13 maraschino cherries, cut in half
- ½ cup shredded coconut, toasted
Once you have everything, start by lining a baking dish with parchment paper. Be sure to leave enough of the parchment over-hang so that you can easily lift the fudge out of the dish once it has completely cooled.
Lightly toast the shredded coconut and set it aside to cool.
Chop all of the dried pineapple into chunks.
In a double boiler (or large quart pan with a metal bowl sitting on it), over medium heat, combine the sugar, butter and heavy cream, and bring the mixture to a boil. Reduce the heat to medium-low and cook for 7 to 10 minutes, stirring constantly.
Remove the mixture from the heat and stir in the white chocolate chips until they are melted and the mixture is smooth.
Add the pineapple juice, cake mix, and marshmallow crème. Mix until well combined.
Fold in the diced dried pineapple.
Pour the fudge mixture into the prepared baking dish.
Place the cherry halves, cut-side down and evenly spaced, on top of the fudge. Basically line them up so that when you cut the fudge you will have a half slice of cherry on top of every piece.
Sprinkle the top with the toasted coconut.
Cover and place the fudge in the refrigerator for 2 to 3 hours, until the fudge completely cools and is firm.
At that point, lift parchment from the pan, cut it into pieces, and enjoy!
Have you made this recipe?
Let us know what you think in the comments below!
Pineapple Upside-Down Cake Fudge
Ingredients
- 2 cups sugar
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 2 cups white chocolate chips
- 2 tsp pineapple juice
- 4 tbsp yellow cake mix
- 7 oz marshmallow crème
- 1-1/4 cups dried pineapple diced
- 13 maraschino cherries cut in half
- 1/2 cup shredded coconut toasted
Instructions
- Linea baking dish (8×8) with parchment paper. Be sure to leave enough of the parchment over-hang so that you can easily lift the fudge out of the dish once it has completely cooled.
- Lightly toast the shredded coconut. Set aside.
- Ina double boiler (or large quart pan with a metal bowl sitting on it), over medium heat, combine the sugar, butter and heavy cream, and bring the mixture to a boil (as close as you can get). Reduce the heat to medium-low and cook for7 to 10 minutes, stirring constantly.
- Remove the mixture from the heat and stir in the white chocolate chips until they are melted and the mixture is smooth.
- Add the pineapple juice, cake mix, and marshmallow crème. Mix until well combined.
- Fold in the diced dried pineapple.
- Pour the fudge mixture into the prepared baking dish.
- Place the cherry halves, cut-side down and evenly spaced, on top of the fudge. Basically line them up so that when you cut the fudge you will have a half slice of cherry on top of every piece.
- Place the fudge in the refrigerator for 2 to 3 hours, until it completely cools and is firm.
- At that point, lift parchment from the pan, cut into pieces, and enjoy!
