Description
This Pineapple Upside Down Cake Fudge is a deliciously rich and creamy treat combining the tropical sweetness of crushed pineapple and maraschino cherries with luscious white chocolate fudge. Perfectly set in the refrigerator, this no-bake fudge makes for an easy, decadent dessert that captures the flavors of a classic pineapple upside down cake in a smooth, fudgy form.
Ingredients
Scale
Fudge Base
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- 1 box (3.4 oz) instant vanilla pudding mix
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Fruit Add-ins
- ½ cup crushed pineapple, well-drained
- 8-10 maraschino cherries, halved and patted dry
Instructions
- Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper and lightly grease it to ensure the fudge doesn’t stick and is easy to remove after setting.
- Melt the Fudge Base: In a saucepan over low heat, gently melt together the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is completely smooth and homogenous to avoid scorching.
- Mix Ingredients: Remove the saucepan from heat. Stir in the instant vanilla pudding mix, powdered sugar, and vanilla extract thoroughly until the mixture is well combined and smooth.
- Add the Fruit: Carefully fold in the well-drained crushed pineapple and the halved, patted-dry maraschino cherries to distribute the fruit evenly without breaking up the cherries too much.
- Set the Fudge: Pour the fudge mixture into the prepared baking dish, spreading it evenly and smoothing the top with a spatula. Refrigerate for at least 4 hours or until the fudge is firm and set.
- Slice & Serve: Once the fudge has set completely in the refrigerator, remove it from the baking dish using the parchment paper and cut into squares. Serve chilled for the best texture and flavor.
Notes
- Ensure the crushed pineapple is well-drained to prevent the fudge from becoming too watery.
- Patted dry cherries help reduce excess moisture and keep the fudge texture firm.
- Use parchment paper with a slight overhang to easily lift the fudge out of the pan.
- Store the fudge covered in the refrigerator for up to one week for optimal freshness.
- For a firmer fudge, refrigerate longer or briefly freeze before slicing.
