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 Donut 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.
Preheat the oven to 350 degrees.
Place 1/3 cup of the butter in a 9-inch square baking pan, and place it in the oven until melted (it is fine to do this as the oven preheats). Remove the pan from the oven and gently tilt so that the butter coats the entire bottom of the pan. Sprinkle the brown sugar evenly over the butter. Sprinkle the candy corn evenly on top.
In a medium-sized bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the remaining butter and granulated sugar on medium speed until light and fluffy, 3-5 minutes. Add the eggs, mixing until incorporated. Add the flour mixture, alternating with the milk, in 2-3 additions, pausing to scrape down the sides of the bowl with each addition. Beat on low speed until fully incorporated. Pour the batter into the pan, taking care not to dislodge the carefully planted candy corn.
Set a cookie tray under the cake in the oven, in case the candy bubbles or drips. Bake until a toothpick inserted in the center comes out mostly clean, 45-50 minutes.
Immediately place a heatproof serving plate upside down over the pan; in one swift, sure motion, flip the plate and pan over so that the cake is now on the plate. Leave the pan in place for several minutes so the gooey mixture can drip down over the cake. After the dripping is done, lift off the pan. Serve still slightly warm. Store, loosely covered, at room temperature.