Popcorn Cake Recipe
Introduction
Popcorn Cake is a fun and colorful treat that combines the crunch of popcorn with the sweetness of melted marshmallows and festive M&M’s. It’s perfect for parties or anytime you want a delightful snack that’s easy to make and sure to impress.
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
- Step 1: Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray.
- Step 2: In a medium microwave-safe bowl, combine the butter and mini marshmallows. Heat on high in 30-second increments, stirring between each, until fully melted and smooth.
- Step 3: Place the popped popcorn in a large 6 to 7-quart bowl.
- Step 4: Pour the melted marshmallow mixture over the popcorn. Use a wooden spoon to gently stir until the popcorn is well coated.
- Step 5: Sprinkle in the M&M’s and gently fold them in, being careful not to smudge the colors.
- Step 6: Scoop the popcorn mixture into the prepared Bundt pan, pressing down gently as you fill it to help it hold together.
- Step 7: Let the cake rest at room temperature for 2 hours or until firm.
- Step 8: Carefully invert the popcorn cake onto a serving plate and cut into 12 slices.
Tips & Variations
- Use microwave popcorn without any added flavorings or butter for best results. If using flavored popcorn, it can affect the overall taste.
- Try colorful M&M’s or swap for chocolate chips or mini Reese’s pieces for different flavors.
- Press the mixture firmly into the pan to help the cake hold its shape better after setting.
Storage
Store the popcorn cake in an airtight container at room temperature for up to 2 days to maintain freshness and crunch. Avoid refrigeration as it can cause the marshmallow coating to harden. If it softens, you can gently reheat in the microwave for a few seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows. Just chop them roughly into smaller pieces to help them melt evenly and coat the popcorn better.
What if I don’t have a Bundt cake pan?
You can use a similarly sized round or loaf pan lined with parchment paper. Just press the popcorn mixture firmly into the pan and allow it to set as directed.
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Popcorn Cake Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
Description
This colorful and fun Popcorn Cake is a delightful treat perfect for parties and casual gatherings. It features crunchy, fluffy popcorn coated in a luscious melted marshmallow and butter mixture, studded with vibrant M&M’s candy. Easy to make and no-bake, this sweet snack is pressed into a Bundt cake pan and set until firm, then sliced to serve. Kids and adults alike will enjoy this playful twist on a classic marshmallow popcorn snack.
Ingredients
Base
- ¾ cup salted butter
- 20 ounces mini marshmallows (two 10 ounce packages)
Main Ingredient
- 14 cups bagged pre-popped unflavored popcorn, kernels removed (Microwave popcorn can be substituted)
Add-ins
- 2 cups plain M&M’s
Instructions
- Prepare the pan: Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray to ensure easy removal of the popcorn cake once set.
- 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 each, until the mixture is completely melted and smooth.
- Add popcorn: Place the 14 cups of popped popcorn into an extra-large bowl (6 to 7 quarts) to allow room for mixing.
- Combine popcorn and marshmallow mixture: Pour the melted marshmallow and butter mixture over the popcorn. Stir gently with a wooden spoon to coat evenly, taking care not to break the popcorn too much.
- Add M&M’s: Sprinkle in the 2 cups of plain M&M’s. Gently fold them into the popcorn mixture, trying not to smudge their colors.
- Shape the cake: Scoop the coated popcorn mixture into the prepared Bundt cake pan, pressing down gently as you add more to pack it firmly and evenly.
- Set the cake: Let the popcorn cake rest at room temperature for about 2 hours or until it is firm and holds its shape.
- Serve: Carefully invert the cake onto a serving plate. Slice into 12 pieces and enjoy this sweet, crunchy treat.
Notes
- Use plain popcorn without added butter or flavoring for best results.
- Microwave popcorn can be used if kernels are removed, but ensure it’s unflavored to avoid altering the taste.
- Press the mixture firmly in the pan to help the cake hold together once set.
- Store leftover popcorn cake in an airtight container at room temperature for up to 3 days.
- For a variation, you can substitute M&M’s with other small candies like Reese’s Pieces or mini chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (melting marshmallows)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: popcorn cake, marshmallow popcorn, M&M popcorn, no-bake dessert, party snack
