Popcorn Cake Recipe

Introduction

This popcorn cake is a fun and colorful treat that’s perfect for parties or a sweet snack. Combining melted marshmallows, buttery popcorn, and vibrant M&M’s, it’s a delightful twist on classic popcorn treats with a cake-like shape and texture.

Ingredients

• ¾ cup salted butter
• 20 ounces mini marshmallows (two 10 ounce packages)
• 14 cups bagged pre-popped unflavored popcorn (kernels removed; microwave popcorn can be substituted)
• 2 cups plain M&M’s

Instructions

1. Step 1: Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray.
2. Step 2: In a medium microwave-safe bowl, combine the butter and mini marshmallows. Heat on high power in 30-second increments, stirring between each, until completely melted and smooth.
3. Step 3: Place the popped popcorn in an extra-large bowl (6 to 7 quarts).
4. Step 4: Pour the melted marshmallow mixture over the popcorn and use a wooden spoon to fold everything together evenly.
5. Step 5: Gently sprinkle in the M&M’s and carefully fold them into the mixture to avoid smudging the colors.
6. Step 6: Transfer the coated popcorn into the prepared Bundt pan, pressing gently as you fill to compact the mixture.
7. Step 7: Let the popcorn cake rest at room temperature for 2 hours until firm.
8. Step 8: Carefully invert the cake onto a serving plate and cut into 12 slices.

Tips & Variations

• Use plain or peanut M&M’s for a different flavor and color contrast.
• For extra crunch, add chopped nuts like peanuts or almonds.
• Be gentle when folding in M&M’s to keep the colors vibrant and prevent them from melting into the marshmallow mixture.
• For a chocolate twist, drizzle melted chocolate over the finished cake.

Storage

Store the popcorn cake in an airtight container at room temperature for up to 3 days to keep it fresh and crunchy. Avoid refrigerating as it may become sticky. Reheating is not necessary, but allow the cake to come to room temperature if stored in a cooler place.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular popcorn kernels instead of pre-popped popcorn?

Yes, you can pop your own popcorn using regular kernels, but make sure to remove any unpopped kernels before mixing to avoid biting into hard pieces.

Will the popcorn cake stay crunchy?

If stored properly in an airtight container and kept at room temperature, the cake should remain crunchy for a few days. Humidity can cause it to soften, so it’s best eaten fresh.

Popcorn Cake Recipe

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This Popcorn Cake is a fun and colorful treat combining crispy popcorn with a sweet, melty marshmallow coating and sprinkled with plain M&M’s. It’s easy to make using simple ingredients, molded into a festive Bundt cake shape perfect for parties or a delightful snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes (microwave melting)
• Total Time: 2 hours 20 minutes (includes resting time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: American

Ingredients

Scale 1x2x3x

Popcorn Cake Ingredients

• ¾ cup salted butter
• 20 ounces mini marshmallows (two 10 ounce packages)
• 14 cups bagged pre-popped unflavored popcorn, kernels removed (Microwave popcorn can be substituted)
• 2 cups plain M&M’s

Instructions

1. Prepare the Pan: Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray to prevent sticking and to ease cake removal later.
2. Melt Butter and Marshmallows: In a medium microwave-safe bowl, combine the butter and both packages of mini marshmallows. Heat on high in 30-second increments, stirring between intervals until fully melted and smooth.
3. Add Popcorn: Place the pre-popped popcorn into an extra large (6 to 7 quarts) bowl, ensuring there’s enough room to mix thoroughly.
4. Combine Mixture: Pour the melted marshmallow and butter mixture over the popcorn, stirring gently with a wooden spoon to evenly coat all popcorn pieces without crushing them.
5. Add M&M’s: Sprinkle in the plain M&M’s, stirring very gently to avoid color smudging and to distribute evenly through the popcorn mixture.
6. Shape in Pan: Scoop the coated popcorn mixture into the prepared Bundt pan, gently pressing down as you add more to compact the cake for better shape retention.
7. Set the Cake: Allow the popcorn cake to rest at room temperature for 2 hours or until it becomes firm and holds together well.
8. Serve: Carefully invert the Bundt pan onto a serving plate and cut the cake into 12 slices for serving.

Notes

• Using plain M&M’s prevents color bleeds but you can try other candy types if desired.
• Microwave cooking times may vary; stir marshmallows frequently to avoid burning.
• Pressing the popcorn firmly in the pan helps the cake hold its shape better.
• Store any leftovers in an airtight container at room temperature up to 2 days.

Keywords: popcorn cake, marshmallow popcorn dessert, buttery popcorn cake, M&M popcorn treat, party dessert, easy snack cake