Pineapple Upside Down Cake Fudge | This creamy fudge is packed with pineapple flavor, candied cherries and a butter cake bottom layer. Yes! Fudge on top of cake! This may not be your typical fudge but it will be one of your favorites! Great on a dessert table at a Holiday Party or gifting on a Christmas tray of goodies.
Not only is this Pineapple Upside Down Cake Fudge filled with pineapple flavor, it also has tons of texture. From the pop of the candied cherries to the soft cake. There’s nothing like a mouth full of delicious fudge.
Pack up small tins with an assortment of fudge and hand out to your office co workers. Click here to find over THIRTY fudge recipes—->>>>FUDGE.
IF CANDIED CHERRIES ARE OUT OF SEASON YOU CAN ALSO USE MARASCHINO CHERRIES. Make sure to get them ultra dry!
To get that pop of pineapple flavor you’ll need two ingredients. Freeze dried pineapple and LorAnn Pineapple Flavoring. LorAnn Oils and Flavors is my favorite way to flavor, frostings, gumdrops and fudge. Not only are the flavoring delicious it also allows you to add flavor without a lot of moisture. Exp: Adding chopped juicy apples vs adding a little bit of apple flavor. Whether you’re making candy or frosting the amount of moisture that is added to the recipe is very important. Here are a few of my favorite recipes using LorAnn Flavors.→→→ BLUEBERRY CREAM CHEESE FROSTING, APPLE CINNAMON CREAM CHEESE BUTTER FROSTING, CRANBERRY CHEESECAKE BITES, EASY TO MAKE HALLOWEEN BAT GUMDROPS, TROPICAL SUNSET FUDGE, SEMI HOMEMADE TROPICAL PINEAPPLE COCONUT CUPCAKE RECIPE, CHOCOLATE AND ORANGE MARBLE FUDGE… well you get the picture. This is only a “few” of the recipes, I have a lot more. Looking at this list you can see how versatile the flavorings are and how much I LOVE THEM!
Pineapple Upside Down Cake Fudge
For the Butter Cake Layer
- 1 (15.25 ounce) butter cake or yellow cake mix
- 2 large eggs
- 1/3 cup vegetable oil
For the Pineapple Fudge
- 1 (1.75 ounce) bag freeze dried pienapple, ground into powder
- 18 ounces white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon LorAnn pineapple flavoring
- 1 cup candied cherries or marachinno cherrie dried very well
- Optional: few drops of yellow get food coloring
For the Butter Cake Layer:
Preheat oven to 350°. Line a 9x13-inch baking pan with foil and spray with non stick cooking spray.
In a medium bowl stir together the cake mix, eggs and oil, until combined. Press dough into prepared baking pan. Bake 18 minutes or until the edges are baking and the center is slightly under baked. Set aside to cool (about 25 minutes).
For the Pineapple Fudge:
Add freeze dried pineapple to a blender. Blend until the pineapple is a fine powder (some pieces are fine). In a 4 cup microwave safe bowl, mix white chocolate chips, sweetened condensed milk, butter and food coloring. Stir until combined. Microwave 1 minute. Stir until creamy. Add the freeze dried pineapple, pineapple flavor and stir to combine. Pour on top of the baked cake layer, use an offset spatula to smooth the fudge. For a quick hardening process cover and place fudge in the refrigerator or let the fudge sit on the counter (covered).
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