Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.
[Photographs and original illustrations: Cakespy]
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Recently, I asked my favorite Pineapple Upside-Down Cake recipe a serious question: "What would you like to be for Halloween this year?".
After considering various options, such as Doughnut Upside-Down Cake, Tarte Tatin, and various other options for the inverted dessert, we decided to go with something festive: Candy Corn Upside-Down Cake.
It was simple enough to do: just substitute candy corn for the pineapple requested in the original recipe. But what happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melted candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing.
Even Unicorn agrees!
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Adapted from this Betty Crocker recipe for Pineapple Upside-Down Cake.
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recipe here
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