Pineapple Upside Down Cake Fudge
A tropical twist on classic dessert with creamy white chocolate fudge infused with pineapple juice, layered with caramelized brown sugar, cherries, and pecans. Perfectly sweet and ideal for parties or gifting.
Equipment
- 1 8x8-inch baking dish lined with parchment and greased
- 1 saucepan for melting and mixing ingredients
- 1 spatula to smooth fudge
- 1 refrigerator for chilling fudge
Ingredients
- 2 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 cup pineapple juice from canned pineapple
- 1/4 cup crushed pineapple drained
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped maraschino cherries
- 1/4 cup brown sugar light or dark
- 1/4 cup chopped pecans optional, for garnish
Instructions
- Line an 8x8-inch baking dish with parchment paper and lightly grease it.
- Sprinkle brown sugar evenly over the bottom of the pan, then add chopped maraschino cherries and pecans if using.
- In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until melted and smooth.
- Remove from heat and stir in pineapple juice, crushed pineapple, and vanilla extract until well combined.
- Pour the fudge mixture carefully over the brown sugar and cherry layer, then smooth the top with a spatula.
- Refrigerate for at least 4 hours or until the fudge is firm.
- Lift the fudge out using the parchment paper, cut into squares, and serve.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For firmer fudge, freeze for 30 minutes before cutting.
- Toast pecans for a deeper, nuttier flavor.