If you love pineapple upside-down cake, you’re in for a delightful twist with this Pineapple Upside Down Cake Fudge. This recipe transforms the tropical flavors of pineapple and cherries into a creamy, melt-in-your-mouth fudge. It’s a playful, no-bake dessert that’s perfect for holidays, parties, or just indulging your sweet tooth.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- No Baking Required: Perfect for warm days when you want a quick dessert without turning on the oven.
- Unique and Fun: Combines the flavors of a classic cake with the creamy texture of fudge.
- Customizable: Add pecans or other toppings for your own twist.
- Perfect for Any Occasion: Great for gifting, parties, or as a tropical-themed treat.
Ingredients
- 2 cups white chocolate chips: Forms the creamy fudge base.
- 1 can (14 oz) sweetened condensed milk: Adds sweetness and ensures a smooth texture.
- 1/4 cup unsalted butter: Enhances the richness.
- 1/2 cup pineapple juice (from canned pineapple): Infuses the fudge with tropical flavor.
- 1/4 cup crushed pineapple (drained): Adds texture and bursts of pineapple flavor.
- 1/2 tsp vanilla extract: Balances the sweetness with warm notes.
- 1/4 tsp salt: Enhances the flavors.
- 1/2 cup maraschino cherries (chopped): Brings the iconic cake element to the fudge.
- 1/4 cup brown sugar (light or dark): Adds a hint of caramelized sweetness.
- 1/4 cup chopped pecans (optional): For added crunch and decoration.
Step-by-Step Directions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper or lightly grease it for easy removal.
Step 2: Melt the Fudge Base
In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir frequently until the mixture is fully melted and smooth.
Step 3: Add Pineapple Flavors
Stir in the pineapple juice, crushed pineapple, vanilla extract, salt, and brown sugar. Mix thoroughly until the ingredients are well incorporated and the mixture is creamy.
Step 4: Add Cherries
Gently fold in the chopped maraschino cherries, ensuring they’re evenly distributed throughout the fudge.
Step 5: Pour and Set
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle chopped pecans on top if desired for added crunch and decoration.
Step 6: Chill the Fudge
Refrigerate the fudge for at least 2 hours, or until it is firm and set.
Step 7: Cut and Serve
Once the fudge is fully set, lift it out of the pan using the parchment paper. Cut it into small squares and enjoy!
Kitchen Equipment Needed
- Medium saucepan
- 8×8-inch baking dish
- Parchment paper
- Spatula or spoon
- Knife for cutting
Serving and Storage Tips
Serving Suggestions
- Serve as part of a dessert platter with other tropical treats like coconut macaroons or lime bars.
- Add a garnish of extra cherries or a drizzle of chocolate for presentation.
- Pair with a cup of coffee or tea for a sweet afternoon treat.
Storage
- Refrigerator: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw in the refrigerator before serving.
Variations
- Chocolate Twist: Drizzle melted dark or milk chocolate over the top before chilling.
- Nut-Free Option: Skip the pecans for a nut-free version.
- Coconut Bliss: Sprinkle shredded coconut on top for extra tropical flair.
- Boozy Fudge: Add a tablespoon of rum or coconut liqueur for an adult twist.
- Holiday Version: Use red and green sprinkles instead of pecans for a festive look.
Helpful Notes
- Use high-quality white chocolate chips for a smoother, creamier fudge.
- Drain the crushed pineapple thoroughly to avoid excess moisture.
- Chill the fudge thoroughly for clean cuts and the best texture.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use real vanilla extract for the best flavor—it makes a difference in no-bake desserts.”
- Chef Duff Goldman: “For even melting, use low heat and stir continuously when working with chocolate.”
- Chef Giada De Laurentiis: “Add a sprinkle of flaky sea salt on top for a sweet-salty balance.”
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
Yes, but you’ll need to cook it down slightly to remove excess moisture, as fresh pineapple can be too juicy.
2. What can I use if I don’t have parchment paper?
Lightly greasing the pan with butter or cooking spray works as an alternative.
3. Can I use milk or dark chocolate chips instead of white chocolate?
The flavor will differ significantly, but it can work. White chocolate complements the pineapple best.
4. How do I prevent the fudge from sticking to the knife when cutting?
Wipe the knife clean between cuts or dip it in warm water for smoother slicing.
5. Can I make this recipe dairy-free?
Yes, use dairy-free white chocolate and condensed milk substitutes for a dairy-free version.
Pineapple Upside Down Cake Fudge is a delightful tropical twist on classic fudge that’s as easy to make as it is to enjoy. Perfect for parties, gifting, or simply indulging at home, this recipe is sure to be a hit with family and friends. Give it a try, and enjoy the sweet, tropical goodness!
