This Pineapple Upside Down Cake Fudge is a tropical flavor delight! This cakey fudge is filled with candied pineapple, and cherries, is simple to make, and totally delicious!
This yummy fudge recipe is perfect when you are craving a sweet treat, or for serving at a tropical themed party.
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Pineapple Upside Down Cake Fudge
The classic pineapple upside down cake is turned into creamy fudge in this sweet treat recipe. The fudge is so quick and simple to make – the hardest part is waiting the the couple of hours it takes for it to set!
When I go on vacation to the USA, I always stock up on my favourite American food products and ingredients! While I can get some of them here in the UK either in the World Foods aisle in the supermarket, or online; the price is often really high. When I use American ingredients in recipes that I share there, I always aim to suggest British alternatives.
For my UK readers: This recipe uses yellow cake mix which is simply a plain, vanilla mix – it gets its yellow colour from the use of butter and eggs. You can use any vanilla cake mix in this recipe. That’s exactly what I did when I made my Pineapple & Coconut Upside Down Cake for a party.
To starting making pineapple upside down cake fudge, you will need a can of sweetened condensed milk, some yellow cake mix, and white chocolate chips. Combine these ingredients in a pan, and whisk over a medium high heat until smooth.
Then it’s time to fold in chopped pineapple pieces. You will need to use dried pineapple in this recipe – fresh or canned pineapple is is too wet. But, you don’t want to use the dried fruit that has been dehydrated to within an inch of its life, you want the type that has a candy texture. It might be described a glace, crystalised, candied, and even dried. It’s the kind you would typically put in a dried fruit cake.
The two pictures below demonstrate the difference. You don’t want to use the kind in the last image – too dry and not good in this fudge recipe at all!
Next, pour the fudge into 9 x 9 inch baking pan (22 x 22 cm) that has been lined with parchment paper.
TIP! When lining the pan, leave some excess paper so that you can use that to lift the fudge out when set.
Finally, scatter the halved maraschino cherries over the top, and place in the fridge to solidify for about 2 hours – or overnight if you can resist!
When set, lift the fudge out of the pan and cut into squares. You could, if you want, place the cherries evenly so that you can ensure every square of pineapple upside down cake fudge gets a cherry, but I prefer the scattered look!
All that is left to do is eat and enjoy!
Want dinner before this dessert? Check out this recipe: Slow Cooker Hawaiian Pulled Pork
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- 1 x 14oz/397g can sweetened condensed milk
- ½ cup yellow cake mix
- 2½ cups white chocolate chips
- ¾ cups chopped candied (glace) pineapple
- 16 maraschino cherries, stems removed and cut in half
- Line a 9x9" (22x22cm) baking dish with parchment paper.
- Combine the sweetened condensed milk, cake mix, and white chocolate chips into a medium pot.
- Place onto medium to high heat and whisk until smooth.
- Fold in the chopped pineapple.
- Pour fudge into the baking dish.
- Place the cherries scatted around the top.
- Allow to harden for 2 hours, or overnight, before cutting into 2 inch squares.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 6mg Sodium: 54mg Carbohydrates: 23g Fiber: 0g Sugar: 21g Protein: 2g
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Keep the tropical vibe going with this recipe for Blue Hawaiian Cocktails!