Pineapple Upside down cake



°2 cups of sugar


° 1⁄2 unsalted glass of butter


° 3⁄4 heavy cream cup


° 2 cups white chocolate chips


° 2 teaspoon pineapple juice


° 4 tablespoons yellow cake mix


°7 ounces of marshmallow cream


° 1 – 1⁄4 a glass of dried pineapple cut into cubes


° 13 marashino cherries in half



* Methods :


– Line 8 × 8 “baking dish with parchment paper. Make sure you leave enough attachment so the candy can be lifted after adjusted.


– In a medium saucepan over medium heat, combine the sugar, butter and heavy cream and boil. Reduce the heat to medium-low and cook for 7 to 10 minutes, stirring constantly until you read the candy or instant thermometer 234 ° F (112 ° C). (At this point, the sugar mixture is in what is known as the “softball phase!”)


– Remove the mixture from the heat and stir the white chocolate chips until melted and the mixture becomes smooth.


– Add the pineapple juice, cake mix and marshmallow cream and mix until well mixed.


– Fold in dried pineapple cubes.


– Pour the candy mixture into the cooked bread dish.


– Place half the cherries, cut down and evenly spaced, over the candy. (Note that five rows of five cherry pieces will produce 25 pieces when cut).



– Put the candy in the fridge for 2 to 3 hours until firm.


– Once the candy is solid, remove the parchment from the pan and cut into pieces, and make sure to get 1 piece of cherry each slice.


– Serve & enjoy !

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