Whoever thought of this treat is genius! This is exactly like a tropical cake with a twist. These little beauties taste incredible, fudgy, with real chunks of pineapple and maraschino cherries. It’s the tasty combination that we’ve always dreamed about – the burst of freshness from the pineapples and cherries, and the fudgy delight comes together in a bite of pure bliss!
INGREDIENTS
2 cups of sugar
½ cup of unsalted butter
¾ cup of heavy cream
2 cups of white chocolate chips
2 tsp. pineapple juice
4 tbsp. yellow cake mix
7 ounces marshmallow creme
1-¼ cups of dried pineapple, diced
13 maraschino cherries, cut in half
How to make Pineapple Upside-Down Cake Fudge
Step 1: Line a parchment paper on an 8 x 8-inch baking dish leaving enough extension so the fudge can be lifted easily after it has set.
Step 2: Combine the sugar, butter, and heavy cream in a medium saucepan. Bring the mixture to a boil over medium heat. Then, reduce the heat to low and continue cooking for 7 to 10 minutes while regularly stirring until a candy or instant-read thermometer reach 234 degrees Fahrenheit or 112 degrees Celsius.
Step 3: Once a soft-ball stage is reached remove from the heat and stir in the white chocolate until melted and the mixture is smooth.
Step 4: Mix in the pineapple juice, cake mix, and marshmallow creme until incorporated.
Step 5: Then, fold in the diced dried pineapple.
Step 6: Carefully pour the fudge mixture into the lined baking dish.
Step 7: Cut the cherry in halves and place them evenly spaced on top of the fudge. For five rows of five cherry pieces will yield 25 pieces when cut.
Step 8: Chill the fudge in the fridge for at least 2 to 3 hours until firm. Once the fudge is firm, carefully lift the parchment from the pan.
Step 9: Cut into pieces making sure to get 1 cheery piece per slice. Serve and enjoy!
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