Pineapple Upside Down Cake Fudge Recipe
Indulge in the tropical flavors of a Pineapple Upside Down Cake Fudge that combines the best of both desserts in a delightful, easy-to-make treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 25 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Fudge:
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 3/4 cup heavy cream
- 1/2 cup crushed pineapple, drained
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 1/2 cups white chocolate chips
- 1 (7 oz) jar marshmallow crème
- 1/2 teaspoon vanilla extract
- 8–10 maraschino cherries, halved
For the Base:
- 1/2 cup crushed graham crackers or vanilla wafer crumbs
Instructions
- Prepare the Base: Line an 8×8-inch baking dish with parchment paper and grease. Sprinkle crumbs on the bottom.
- Make the Fudge: In a saucepan, melt butter, add sugar, cream, pudding mix. Boil, then remove from heat. Stir in white chocolate, marshmallow crème, vanilla, pineapple until smooth.
- Set the Fudge: Pour mixture into the pan, add cherry halves on top. Chill until set.
- Serve: Cut into squares and enjoy!
Notes
- Blot pineapple and cherries to remove excess moisture.
- Store fudge in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 22g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
