Description
This Pineapple Upside Down Cake Fudge is a tropical twist on a classic dessert. With a smooth and creamy white chocolate base, sweet pineapple tidbits, and maraschino cherries, every bite is packed with indulgent flavor. This easy-to-make treat is perfect for holidays, summer gatherings, or as a special homemade gift!
Ingredients
Fudge Base:
- 2 ½ cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon pineapple extract (optional, for extra tropical flavor)
Fruit Topping:
- 1 cup pineapple tidbits (drained and patted dry)
- ½ cup maraschino cherries (halved and dried)
Optional Crust:
- 1 cup crushed vanilla wafers or graham crackers
- 3 tablespoons melted butter
Instructions
- Prepare the Baking Dish: Line an 8×8 or 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. If making the optional crust, mix the crushed vanilla wafers with melted butter and press firmly into the bottom of the dish. Set aside.
- Prepare the Fruit: Drain the pineapple tidbits and maraschino cherries thoroughly. Pat them dry with a paper towel to remove excess moisture. Arrange the fruit in an even layer at the bottom of the prepared dish.
- Melt the Fudge Base: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly with a spatula until the mixture is smooth and fully melted. Remove from heat and stir in vanilla extract, salt, and pineapple extract (if using).
- Assemble the Fudge: Carefully pour the melted fudge mixture over the arranged fruit in the dish. Use a spatula to spread it evenly, ensuring it fills all the spaces between the fruit. Tap the dish gently on the counter to remove any air bubbles.
- Chill and Set: Cover and refrigerate for at least 4 hours or until the fudge is completely firm. For best results, let it chill overnight.
- Slice and Serve: Once set, lift the fudge out of the dish using the parchment paper overhang. Use a sharp knife (warmed under hot water for cleaner cuts) to slice into squares. Serve and enjoy!
- Prep Time: 15 minutes
- Chilling Time: 4 hours (or overnight for best results)