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Popcorn Cake with Mini Marshmallows and M&M’s Recipe

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4.2 from 39 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Description

Popcorn Cake is a fun and colorful treat made by coating fluffy popped popcorn with melted marshmallows and butter, then mixing in plain M&M’s for a sweet, crunchy delight. This no-bake recipe is easy to prepare and perfect for parties or family snacks, setting firmly after a couple of hours to slice into wedges.

Ingredients

Popcorn Mixture

  • 14 cups unflavored popped popcorn (bagged, pre-popped, kernels removed; microwave popcorn can be substituted)
  • 2 cups plain M&M’s

Marshmallow Sauce

  • ¾ cup salted butter
  • 20 ounces (2 packages of 10 ounces each) mini marshmallows

Instructions

  1. Prepare the Bundt Pan: Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray to prevent sticking and make removal easier later.
  2. Melt Butter and Marshmallows: In a medium microwave-safe bowl, combine the butter and mini marshmallows. Heat on high in 30-second increments, stirring between each, until the mixture is completely melted and smooth, ensuring no marshmallow chunks remain.
  3. Add Popcorn to Large Bowl: Transfer the 14 cups of popped popcorn to an extra-large bowl (6 to 7 quarts) which provides enough space to mix without crushing the popcorn.
  4. Combine Mixture: Pour the melted marshmallow-butter sauce over the popcorn. Using a wooden spoon, gently stir and evenly coat all the popcorn with the sticky mixture.
  5. Add M&M’s: Sprinkle the plain M&M’s over the coated popcorn and stir very gently to distribute them without smudging or running the candy colors.
  6. Fill and Press in Pan: Spoon the coated popcorn mixture into the prepared Bundt pan. Press down gently and evenly as you add more, shaping it firmly into the pan to form the cake.
  7. Let Set: Allow the popcorn cake to rest at room temperature for 2 hours so it can firm up nicely and hold its shape.
  8. Serve: Once set, invert the Bundt pan onto a serving plate. Cut the popcorn cake into 12 slices and serve.

Notes

  • Use plain M&M’s to avoid color bleeding; colorful or peanut varieties may alter appearance and texture.
  • For a gluten-free version, ensure the popcorn and M&M’s are certified gluten-free.
  • To make cutting easier, allow the cake to cool completely and use a sharp knife.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/popcorn-cake-with-mini-marshmallows-and-mandms-recipe-2/