Runs on Coffee and Cream

Last month I came across an awesome recipe that I wanted to try out. I had a hard time locating candy corn after Halloween though, so I ended up buying discounted Halloween Mellowcreme candies instead. So this recipe is inspired by Cakespy's Candy Corn Upside Down Cake that she posted on her site last month. 



Halloween Mellowcreme Upside Down Cake

1/4 cup margarine
1 cup packed brown sugar
2 cups mellowcreme candies
1 box cake mix (I used Betty Crocker Butter Pecan)
Ingredients for cake mix:

• eggs
• water
• oil or unsweetened applesauce

Heat oven to 350 degrees. 


Melt butter in oven using a 13x9 pan. Take pan out of the oven and tilt the pan so the butter coats the entire pan. Sprinkle brown sugar evenly over butter and then sprinkle mellowcreme candies over the brown sugar.



Make cake mix according to the instructions on the box. Pour cake mix over top of the candies in the pan. 

Bake for 40-45 minutes. 

Remove the pan from the oven and run a knife along the edge of the cake to loosen it from the pan. I used a baking sheet to place on top of the cake and then flip it over with the cake pan now on top. I left the pan on for 5-10 minutes to allow the sugary mixture to drip down into the cake. 


(Apparently a lot of the pictures turned out blurry so this is the best shot of how the cake looked.)

When I removed the pan from the cake, it did stick quite a bit. I think I overdid it with the candies and it created quite the sticky, gooey glaze. So even though the cake didn't come out perfectly rectangular, it still tasted so good! I shared this cake with a lot of people since there was no way I needed to eat this much sugar. And everyone said that looking at it, it didn't look like much more than a coffee cake with a sugar crumble on top. But once they ate it, they loved the taste and the sweet 'crunch' on top of the cake.

I'd like to try making this again over the holidays. Maybe using candy canes or something else peppermint and with a chocolate cake mix.  

xo Jen