Description
A creamy fudge that blends the tropical flavors of pineapple upside‑down cake—white chocolate, pineapple, and cherries—into a rich, sweet treat.
Ingredients
- 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)
Instructions
- Line an 8×8‑inch baking dish with parchment paper or spray with non‑stick cooking spray.
- In a large bowl, combine the sweetened condensed milk and yellow cake mix; stir until evenly mixed.
- Add the white chocolate chips; melt them together with the condensed milk mixture, either in the microwave in 1‑minute intervals (stirring between), or over low heat on the stove, until smooth.
- Fold in the chopped pineapple gently.
- Pour the fudge mixture into the prepared baking dish and spread it evenly.
- Press the halved maraschino cherries into the top of the fudge.
- Refrigerate for about 2 hours (or until set) before cutting into squares.
Notes
- Make sure the pineapple is well drained so your fudge isn’t too wet.
- Use real white chocolate chips (not coating chocolate) for best flavor and texture.
- Let the fudge cool completely before cutting to avoid messy edges.
- Store fudge in an airtight container. It keeps for about a week in the refrigerator.
Nutrition
- Serving Size: 1 square (of 16)
- Calories: about 310 kcal
- Sugar: approx 28 g
- Sodium: approx 70 mg
- Fat: about 15 g
- Saturated Fat: about 9 g
- Unsaturated Fat: about 5 g
- Trans Fat: negligible
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 1 g
- Protein: ≈ 3 g
- Cholesterol: approx 20 mg
