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Pineapple Upside Down Cake Fudge

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A rich, tropical-inspired fudge that blends creamy white chocolate with crushed pineapple and is topped with maraschino cherries for a fun twist on classic pineapple upside down cake.

Ingredients

Units Scale
  • 1 can (20 oz) crushed pineapple, drained
  • 2 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp butter flavoring (optional)
  • Maraschino cherries, for topping

Instructions

  1. In a medium saucepan, combine sweetened condensed milk and white chocolate chips over medium heat. Stir constantly until melted and smooth.
  2. Add the drained crushed pineapple, vanilla extract, and butter flavoring (if using). Stir well to combine.
  3. Line an 8×8-inch square baking pan with parchment paper. Pour the fudge mixture into the pan and spread evenly.
  4. Top with maraschino cherries, pressing them lightly into the surface.
  5. Refrigerate for 2–3 hours or until firm.
  6. Once set, cut into squares and serve.

Notes

  • Ensure pineapple is well drained to prevent excess moisture in the fudge.
  • Use high-quality white chocolate chips for the smoothest texture.
  • Store fudge in an airtight container in the refrigerator for up to one week.
  • Can be frozen for longer storage—wrap tightly in plastic wrap and foil.

Nutrition

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