Popcorn Cake Recipe
Introduction
This Popcorn Cake is a fun and colorful treat that’s perfect for gatherings or a sweet snack. Combining buttery marshmallow coating with crunchy popcorn and vibrant M&M’s, it’s both 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: Place the butter and both packages of mini marshmallows in a medium microwave-safe bowl. Heat on high in 30-second increments, stirring between each, until fully melted and smooth.
- Step 3: In an extra-large bowl (6 to 7 quarts), add the popped popcorn.
- Step 4: Pour the melted marshmallow mixture over the popcorn. Use a wooden spoon to gently stir until the popcorn is coated.
- Step 5: Sprinkle in the M&M’s and stir carefully to avoid smudging their colors.
- Step 6: Transfer the coated popcorn into the prepared Bundt pan, gently pressing it down as you go.
- Step 7: Let the popcorn cake sit at room temperature for 2 hours or until firm.
- Step 8: Carefully turn the cake out onto a serving plate and cut into 12 slices.
Tips & Variations
- For extra flavor, consider adding a teaspoon of vanilla extract to the melted marshmallow mixture before combining with the popcorn.
- Use candy-coated chocolates of different colors or mini chocolate chips if you prefer a different look or taste.
- Handle the M&M’s gently when mixing to keep their colors vibrant and avoid bleeding.
Storage
Store the popcorn cake in an airtight container at room temperature for up to 3 days to maintain its crunch. Avoid refrigerating as moisture can make the popcorn soggy. If the cake softens, let it sit out to regain some firmness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use microwave popcorn with the kernels still inside?
It’s best to remove any unpopped kernels for safety and a better eating experience, but microwave popcorn with kernels removed works well as a substitute.
How do I prevent the M&M’s colors from running?
Gently fold the M&M’s into the popcorn mixture at the end, stirring minimally to preserve their colors and prevent smudging.
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Popcorn Cake Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 slices 1x
Description
This delightful Popcorn Cake is a fun and colorful treat perfect for parties and celebrations. Made by coating light, fluffy popcorn with a melted blend of butter and gooey mini marshmallows, then mixed with classic plain M&M’s candy, this no-bake dessert comes together quickly and sets into a festive Bundt cake shape. The combination offers a perfect balance of sweet, crunchy, and chocolate candy flavor in every bite.
Ingredients
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
- Prepare the Pan: Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray to ensure easy removal of the cake once set.
- Melt Butter and Marshmallows: In a medium microwave-safe bowl, combine the butter and mini marshmallows. Heat on high in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
- Mix Popcorn: Place 14 cups of pre-popped popcorn into a very large bowl (6 to 7 quarts) to accommodate mixing.
- Combine Melted Mixture with Popcorn: Pour the melted butter and marshmallow mixture over the popcorn. Using a wooden spoon, gently stir until the popcorn is evenly coated.
- Add M&M’s: Sprinkle 2 cups of plain M&M’s over the coated popcorn. Stir very gently to avoid smudging or melting the candy colors.
- Fill the Bundt Pan: Scoop the coated popcorn mixture into the prepared Bundt cake pan, pressing down gently as you fill to pack the mixture firmly.
- Set the Cake: Allow the popcorn cake to rest at room temperature for 2 hours or until it firms up and holds its shape.
- Serve: Carefully invert the popcorn cake onto a serving plate. Cut into 12 slices and serve immediately for a fun and festive treat.
Notes
- Use plain M&M’s instead of peanut or other varieties to prevent color bleeding and textural issues.
- Microwave popcorn works as a convenient substitute for pre-popped popcorn; just be sure to remove all un-popped kernels.
- Press the mixture gently into the Bundt pan to maintain the structure without crushing the popcorn too much.
- For best texture, consume the popcorn cake within a day or two, as moisture can make it soggy over time.
- Nonstick spray or lightly buttering the Bundt pan prevents sticking and helps in easy removal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: popcorn cake, marshmallow popcorn cake, M&M popcorn dessert, no-bake popcorn cake, fun party dessert, popcorn treat
