Description
This Popcorn Cake is a fun and festive treat combining crispy popcorn, gooey melted marshmallows, and colorful M&M’s candy. Easy to make with simple ingredients and no oven required, this recipe is perfect for parties and snack time, offering a chewy, sweet, and crunchy dessert that kids and adults alike will enjoy.
Ingredients
Main Ingredients
- ¾ cup salted butter
- 20 ounces (2 10-ounce packages) mini marshmallows
- 14 cups unflavored popcorn (bagged, pre-popped, 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 the popcorn cake can be easily removed later.
- Melt Butter and Marshmallows: In a medium-sized microwave-safe bowl, combine the butter and mini marshmallows. Microwave on high in 30-second intervals, stirring well between each interval until the mixture is fully melted and smooth.
- Combine Popcorn: Place the pre-popped popcorn into an extra large bowl (6 to 7 quarts) to allow room for mixing.
- Mix in Melted Marshmallow Mixture: Pour the melted butter and marshmallow mixture over the popcorn and gently stir with a wooden spoon until all the popcorn is evenly coated.
- Add M&M’s Candy: Sprinkle the plain M&M’s into the coated popcorn and stir very gently to avoid smudging the candy colors.
- Form the Cake: Transfer the coated popcorn mixture into the prepared Bundt cake pan, gently pressing it down as you add more to create a compact cake shape.
- Set and Cool: Allow the popcorn cake to rest at room temperature for 2 hours or until it is firm to the touch and holds its shape.
- Serve: Carefully invert the Bundt pan onto a serving plate. Slice the popcorn cake into 12 equal pieces and serve.
Notes
- Use unflavored, pre-popped popcorn without kernels to ensure a smooth texture and avoid hard bits in the cake.
- Microwave marshmallows slowly and stir frequently to prevent burning.
- Gently folding in the M&M’s helps keep their colors vibrant and prevents them from melting into the marshmallow.
- You can customize this recipe by using colored popcorn or different candies for seasonal variations.
- Store leftover popcorn cake in an airtight container at room temperature to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
