A tropical twist on a classic treat, this Pineapple Upside-Down Fudge brings all the nostalgic flavors of the beloved cake into a creamy, rich, and beautifully vibrant no-bake dessert. With velvety white chocolate, sweet pineapple, and juicy maraschino cherries, every bite is a delightful burst of sunshine.

Why You’ll Love This Recipe

I love how this recipe transforms the flavors of a classic pineapple upside-down cake into bite-sized fudge pieces. It’s quick to make, requires no baking, and looks beautiful with the cherries on top. The combination of fruity pineapple and sweet white chocolate is indulgent without being too heavy, and it always brings a pop of color and cheer to any dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (14 oz) can sweetened condensed milk
½ cup yellow cake mix
2½ cups white chocolate chips
½ cup canned pineapple, chopped and well drained
16 maraschino cherries, stems removed
Cooking spray or parchment paper (for lining pan)

Directions

I start by lining an 8×8‑inch baking dish with parchment paper or spraying it with non-stick cooking spray.
In a large bowl, I mix together the sweetened condensed milk and yellow cake mix until smooth.
Then, I add the white chocolate chips and melt everything together. I usually do this in the microwave in 1-minute intervals, stirring in between, but it can also be done on the stovetop over low heat until fully melted and smooth.
Once melted, I gently fold in the chopped pineapple.
I pour the mixture into the prepared dish and spread it evenly.
Then, I press the maraschino cherries (halved) gently into the top of the fudge.
Finally, I refrigerate the dish for about 2 hours or until fully set before slicing it into squares.

Servings and timing

Yield: 16 squares
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 2 hours 15 minutes (including chilling)

Variations

If I want a bit of crunch, I stir in some chopped macadamia nuts or shredded coconut. For a more colorful fudge, I’ve also tried using different varieties of candied cherries.

Storage/Reheating

I store this fudge in an airtight container in the refrigerator, where it stays fresh for about a week. To keep the texture just right, I make sure the pineapple is well drained before mixing it in. I don’t recommend reheating this fudge, as it’s meant to be enjoyed chilled.

FAQs

What kind of white chocolate chips work best for this recipe?

I always use real white chocolate chips rather than candy melts or almond bark. They give a creamier texture and a more authentic white chocolate flavor.

Can I use fresh pineapple instead of canned?

Fresh pineapple contains more moisture and acidity, which can affect the fudge’s texture. I stick with canned pineapple and make sure it’s well drained for best results.

How long does it take for the fudge to set completely?

I usually let it chill in the refrigerator for at least 2 hours. If the room is warm or if the fudge is particularly soft, I sometimes leave it in a bit longer to ensure clean slices.

Can I make this fudge ahead of time?

Absolutely. I often make it a day in advance and keep it chilled until serving. It’s a great make-ahead dessert for parties or holidays.

Do I need to bake the cake mix?

Nope! The cake mix is used here for flavor and a bit of texture. Since the recipe is no-bake, there’s no need to cook it beforehand.

Conclusion

This Pineapple Upside-Down Fudge is one of those easy, crowd-pleasing desserts that always impresses with its flavor and colorful presentation. I love how simple it is to make, and how each square feels like a bite of summer. Whether I’m making it for a party or just for fun, it never lasts long in the fridge!