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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 and maraschino 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!
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it’s no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty’s with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
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
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.
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!”)
Remove the mixture from the heat and stir in the white chocolate chips until they are melted and the mixture is smooth.
Add the pineapple juice, cake mix and marshmallow creme, and mix until well-blended.
Fold in the diced dried pineapple.
Pour the fudge mixture into the prepared baking dish.
Place the cherry halves, cut-side down and evenly spaced, on top of the fudge. (Note that five rows of five cherry pieces will yield 25 pieces when cut.)
Place the fudge in the refrigerator for 2 to 3 hours, until firm.
Once the fudge is firm, lift parchment from the pan, and cut into pieces, being sure to get 1 cherry piece per slice.
Serve and enjoy!