Cakeballs - Pineapple Upside Down Cake

Name: Cakeballs - Pineapple Upside Down Cake
Prep time: 5 h
Total time: 5 h
Yield: 40-50 Cakeballs
Ingredients: pineapple upside-down cake, made with crushed pineapple and no cherries; 1/3 cup mascarpone cheese; 2/3 cup finely chopped maraschino cherry; 3 cups chopped white chocolate

Submitted by MizEmerilLagasse

"These are sinfully good. Sweet and fruity creamy goodness! I have to give a lot of credit to ElaineM's recipe for pineapple upside down cake because that is what I used for this recipe, and I highly recommend you using it too."

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photo by MizEmerilLagasse

Ready In:: 5hrs
Ingredients:: 4
Yields:: 40-50 Cakeballs

ingredients

pineapple upside-down cake, made with crushed pineapple and no cherries
¹⁄₃ cup mascarpone cheese
²⁄₃ cup finely chopped maraschino cherry
3 cups chopped white chocolate

directions

In a large bowl, flake the cake into crumbs with a fork.
Stir in the mascarpone and cherries until completely blended.
Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls.
Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
Melt white chocolate over double boiler.
Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess).
Let set and serve.
These last for a good amount of time in the refrigerator, about 1 week.