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Pineapple Upside Down Cake Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 24 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pineapple Upside Down Cake Fudge is a luscious, tropical twist on traditional fudge, combining the smooth richness of white chocolate and sweetened condensed milk with the classic flavors of pineapple, maraschino cherries, and a hint of almond extract. Perfectly sweet and creamy, this no-bake treat is easy to prepare and makes for a delightful dessert that can be sliced into bite-sized pieces for sharing.

Ingredients

Scale

Fudge Base

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups white chocolate chips
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/4 cup maraschino cherry juice (from jar)

Fruit and Nuts

  • 1/4 cup crushed pineapple (drained well)
  • 1/2 cup maraschino cherries, chopped
  • 1/4 cup pineapple chunks, drained and chopped
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving a little overhang to easily lift out the fudge once set. Set aside.
  2. Melt the White Chocolate: In a medium saucepan over medium heat, combine the butter, white chocolate chips, and sweetened condensed milk. Stir constantly until the mixture is completely melted and smooth.
  3. Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract, almond extract (if using), and maraschino cherry juice thoroughly.
  4. Add Pineapple and Cherries: Gently fold in the crushed pineapple, chopped maraschino cherries, pineapple chunks, and chopped pecans (if using) being careful not to overmix or break up the pineapple pieces.
  5. Chill the Fudge: Pour the fudge mixture into the prepared pan and spread evenly. Refrigerate for at least 4 hours or until the fudge is firm and set.
  6. Slice and Serve: Use the parchment paper or foil overhang to lift the fudge from the pan. Cut into 24 small squares and serve for a creamy, tropical dessert.

Notes

  • Ensure the pineapple and cherries are well drained to avoid excess moisture which can affect the fudge texture.
  • The almond extract is optional but adds a nice complementary flavor to the pineapple and cherry.
  • Chopped pecans are optional; substitute with walnuts or omit for nut-free version.
  • Store fudge in an airtight container in the refrigerator for up to one week.
  • This fudge is best served chilled and can also be frozen for longer storage.

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Find it online: https://speedyhomecooking.com/pineapple-upside-down-cake-fudge-recipe/