Wednesday, October 29, 2014

Classic Candy Corn Upside-Down Cake



Bake a classic dessert! Buttery rich and the caramel candy corn make this yellow cake flavorful and delicious. 


INGREDIENTS

1 Betty Crocker Super Moist Butter Yellow Cake Mix
2/3 cup packed brown sugar
1 small bag of candy corn
¼ cup margarine (not butter, you need the moisture)

DIRECTIONS

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Arrange candy corn over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over candy corn.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.