Pineapple Upside-Down Cake Fudge

We’ve played around before with pineapple upside-down cake, making it a bundt, in miniature versions and even as pancakes. We’ve indulged in every version of fudge we could think of: s’mores, peanut butter, Oreo, turtle, cherry chocolate, even eggnog. But never before have we put the two together— until TODAY. That’s right! We’re making Pineapple Upside-Down Cake FUDGE! This incredible treat tastes exactly like the tropical cake, but with a fudgey twist that will make you so happy. Plus, it features real chunks of pineapple andmaraschino cherries for a true blast of those fresh, incredible flavors. It’s a tasty combination just begging to be tried. Watch how it’s made, then read on for the recipe and give yourself some delight!

INGREDIENTS

2 cups sugar

½ cup unsalted butter

¾ cup heavy cream

2 cups white chocolate chips

2 teaspoons pineapple juice

4 tablespoons yellow cake mix

7 ounces marshmallow creme

1-¼ cups dried pineapple, diced

13 maraschino cherries, cut in half

DIRECTIONS

1. Line an 8-by-8-inch baking dish with parchment paper. Be sure to leave enough overhang so the fudge can be lifted out after it has set.
2. In a medium saucepan over medium heat, combine the sugar, butter and heavy cream, and bring the mixture to a boil. Reduce the heat to medium-low and cook for 7 to 10 minutes, stirring constantly, until a candy or instant-read thermometer reads 234 degrees Fahrenheit (112 degrees Celsius). (At this point, the sugar mixture is at what’s known as the “soft-ball stage!”)
3. ..................................

For full instruction please see: tiphero.com

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