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INGREDIENTS:
- 5 Tbsp butter, plus 1/2 cup (1 stick), softened and divided
- 2/3 cup packed brown sugar
- 1 1/2 cups candy corn, plus more for garnish
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup whole milk
DIRECTIONS:
Preheat oven to 350° and line a rimmed baking sheet with aluminum foil. Place 5 tablespoons butter in a 9” round baking pan, and set it in oven until melted. Remove pan from oven and gently tilt so that butter coats entire bottom of pan. Sprinkle brown sugar evenly over butter. Sprinkle candy corn over brown sugar.
In a medium bowl, sift together flour, baking powder, and salt.
In bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup butter and granulated sugar on medium speed until light and fluffy, 3-5 minutes. Add eggs and vanilla, mixing until incorporated. Add flour mixture alternately with milk, in 2 additions. Beat on low speed until fully incorporated. Pour batter carefully into pan.
Place pan on prepared baking sheet and bake until a toothpick inserted in center comes out mostly clean, 45-50 minutes.
Immediately place a heatproof serving plate upside down over pan. In one motion, flip plate and pan over so that cake is on plate. Leave pan in place for several minutes so gooey mixture can drip down over cake. After dripping is done, lift off pan. Serve still slightly warm, garnish with candy corn.