Popcorn Cake

This popcorn cake is a sweet, chewy treat made with marshmallows, M&M’s, and popcorn for a fun mix of textures and flavors. Quick to make and perfect for parties or casual gatherings, it’s a simple, no-bake dessert everyone will love.

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Table of Contents

Popcorn Cake Ingredients
Popcorn Cake Substitutions and Additions
How To Make Popcorn Cake
Troubleshooting This Popcorn Cake Recipe
How To Serve Popcorn Cake
How To Store Popcorn Cake
Why This Popcorn Cake Recipe is the Best
Popcorn Cake Frequently Asked Questions
More Recipe’s You’ll Love
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This popcorn cake recipe takes classic ingredients and combines them into a deliciously unique dessert that’s hard to resist. Imagine fluffy popcorn and sweet M&M’s nestled together, all held in place by buttery marshmallows—every slice is a colorful, chewy treat that’s surprisingly easy to make. This recipe doesn’t require baking—just a few minutes in the microwave, and you’re well on your way to a cake that’s perfect for birthday parties or a movie night.

What You Need To Know

MAIN INGREDIENTS: salted butter, mini marshmallows, bagged pre-popped popcorn, plain M&M’s
QUICK STEPS: Spray bundt pan with cooking spray, melt butter and marshmallows, pour melted mixture over popcorn and mix, add M&M’s, press mixture into bundt pan, let set for 2 hours, remove and slice
TOTAL TIME AND YIELD: 2 hours 12 minutes, 12 slices

Why This Recipe

This dessert has the ideal balance of marshmallow to popcorn to ensure each bite is chewy without being too sticky. We fine-tuned the ratio to avoid an overly dense cake, keeping the texture light and enjoyable.
With no baking involved, this popcorn cake is ready to set in just minutes, making it perfect for busy days or last-minute gatherings.

Popcorn Cake Ingredients

You’ll love how simple yet satisfying this fun dessert is to put together.

Here’s what you’ll need:

¾ cup salted butter
2 (10-ounce) packages mini marshmallows
14 cups bagged, pre-popped unflavored popcorn, kernels removed
2 cups plain M&M’s

Popcorn Cake Substitutions and Additions

Salted Butter: If you only have unsalted butter on hand, it works just as well—just add a pinch of salt to the melted marshmallow mixture. This will help balance the sweetness and give a bit of depth to the flavors.

Bagged Pre-Popped Popcorn: Try air-popped popcorn, or experiment with caramel popcorn for an extra layer of sweetness. Avoid heavily buttered popcorn, as it can make the cake greasy.

Plain M&M’s: Swap for peanut M&M’s for a bit of extra crunch, or try chocolate chips if you’re looking for a more traditional chocolate flavor. White chocolate chips also make an alternative if you want a sweeter taste.

Add-Ins: Feel free to mix in pretzel sticks, salty peanuts or potato chips for a salty-sweet combination. For a more festive option, you could also sprinkle in colored sprinkles for birthday parties or special occasions.

How To Make Popcorn Cake

This popcorn cake recipe is quick, easy, and simple to make. The steps are straight-forward enough for even beginners, and with the tips below, you’ll have a smooth process from start to finish.

STEP ONE: Lightly spray a ten cup bundt pan with nonstick cooking spray to prevent the cake from sticking. Make sure to cover all the grooves so the cake releases easily when you’re ready to turn it out.

STEP TWO: In a medium-sized, microwave-safe bowl, add ¾ cup salted butter and both ten ounce packages of mini marshmallows. Heat on high power in 30-second increments, stirring well after each interval, until the mixture is completely melted and smooth. This usually takes about one to two minutes.

butter and marshmallows melted together in a bowl

STEP THREE: In an extra-large bowl (six to seven quarts), add 14 cups of bagged, pre-popped unflavored popcorn. Before adding the marshmallow mixture, check carefully for any unpopped kernels to avoid biting into hard pieces later.

STEP FOUR: Pour the melted butter and marshmallow mixture over the popcorn.

melted marshmallow mixture poured over the popcorn

Using a wooden spoon, gently stir to coat the popcorn evenly. Try to work quickly here, as the marshmallow mixture can start to set.

Make sure all the popcorn is coated, but don’t worry if a few pieces are left lightly covered.

popcorn mixture stirred together in a bowl

STEP FIVE: Sprinkle in two cups of plain M&M’s, folding them gently into the mixture. The M&M’s add color and crunch, but they can melt if stirred too vigorously. Try to fold them in with a light hand to avoid smudging the colors.

STEP SIX: Scoop the coated popcorn mixture into the prepared bundt pan a bit at a time. Press it down gently as you go to help it hold its shape, but don’t compact it too tightly, as this can make the cake too dense.

popcorn cake mixture spooned into a bundt pan

STEP SEVEN: Let the popcorn cake rest at room temperature for about two hours to firm up. During this time, the marshmallow coating will set, and the cake will hold its shape when you turn it out of the pan.

PRO TIP:

For a quicker set, you can chill the cake in the refrigerator, but make sure it returns to room temperature before serving to keep the texture soft.

STEP EIGHT: Once set, place a serving plate over the bundt pan. Carefully invert the pan and give it a gentle shake to release the cake. If it doesn’t come out immediately, run a butter knife along the edges to loosen it.

STEP NINE: Using a sharp knife, cut the cake into 12 slices. It’s sticky, so be sure to clean your knife between cuts if needed to keep the slices neat.

Troubleshooting This Popcorn Cake Recipe

The marshmallow mixture hardens too quickly, making it difficult to mix with the popcorn.
Work quickly once the marshmallow mixture is melted. Have the popcorn ready in a large bowl before melting the marshmallows so you can pour it immediately.

The M&M colors start to smudge and run.
Fold in the M&M’s gently to avoid too much movement, and make sure the marshmallow mixture has cooled slightly before adding them.

The cake falls apart when slicing.
Press the popcorn mixture firmly, but not too tightly, into the pan, and let it set for the full two hours at room temperature before slicing.

The popcorn cake becomes too dense and chewy.
When pressing the popcorn mixture into the bundt pan, avoid compacting it too tightly. Pressing too hard will create a dense texture.

The cake becomes sticky or overly soft when stored.
Wrap leftovers in plastic wrap or store in an airtight container at room temperature, away from humidity. Avoid refrigeration, which can make it sticky.

The marshmallow mixture scorches in the microwave.
Melt the butter and marshmallows in 30-second intervals, stirring in between to keep the mixture smooth and prevent scorching.

The cake crumbles when turning it out of the pan.
Make sure it has set fully for the full two hours. Running a butter knife along the edges before inverting can also help release it smoothly.

How To Serve Popcorn Cake

This popcorn cake is an excellent choice for a range of occasions. Whether you’re hosting a casual gathering or putting together a holiday dessert spread, this cake adds something special to the table. Here’s a look at where it shines best and some pairing ideas to complete the experience.

Birthday Parties: Bright, colorful, and kid-friendly, this cake is a perfect alternative to a traditional birthday cake. Add extra sprinkles or themed toppings for a cheerful touch. Pair it with cotton candy fudge or Funfetti cake for a dessert table everyone will love.

Movie Nights: The mix of chewy marshmallows and crunchy popcorn makes this a perfect choice for movie nights at home. Pair it with brownie bites or salted peanut caramel clusters for a snack board that’s easy to share.

Bake Sales or Fundraisers: Packaged in individual portions, this cake is a unique bake sale item that will stand out among cookies and brownies. It’s easy to wrap up for a grab-and-go treat, and its bright colors are always eye-catching.

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How To Store Popcorn Cake

This popcorn cake is best enjoyed fresh, but it can be stored at room temperature or in the fridge if needed. Follow these tips to keep it tasting great for a few days after it’s made.

MAKE AHEAD: You can prepare this cake up to one day in advance. Once it has fully set in the bundt pan, wrap it in plastic wrap or place it in an airtight container to keep it fresh until you’re ready to serve.

IN THE FRIDGE: For leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to three days, though the marshmallow coating may firm up slightly.

IN THE FREEZER: Freezing this popcorn cake is not recommended, as the popcorn may lose its texture and become chewy, while the marshmallow coating can turn sticky. It’s best to enjoy this cake within a few days of making it for the best flavor and texture.

REHEATING: This cake doesn’t usually need reheating, but if you’d like to soften the marshmallow coating slightly, microwave individual slices for about ten seconds. Avoid microwaving the whole cake, as it may lose its shape.

Why This Popcorn Cake Recipe is the Best

This popcorn cake is a hit for so many reasons. This simple recipe is fun and perfect for just about any occasion, making it a go-to choice for both kids and adults. Whether you’re making it for a party, a movie night, or just a sweet treat, here’s what makes this recipe stand out:

Kid-Friendly: Kids love helping to mix and add the M&M’s, making it a perfect choice for family time in the kitchen.

Customizable Ingredients: Feel free to swap out M&M’s for chocolate chips or add pretzel sticks for a salty twist.

Portable and Shareable: It’s easy to slice and pack up for potlucks, bake sales, or even lunchbox treats.

Popcorn Cake Frequently Asked Questions

Can I use bags of microwave popcorn instead of bagged pre-popped popcorn?

Yes, you can use microwave popcorn as long as it’s unflavored and free from extra butter. Just remove any unpopped kernels before mixing.

How do I keep the M&M’s from melting when I mix them in?

To keep the M&M’s from melting, allow the marshmallow mixture to cool slightly before adding them, and fold gently to prevent smudging.

What size bundt pan works best for this recipe?

A ten cup bundt pan is ideal for this popcorn cake recipe. It provides the right shape and size for even slices.

Can I make this recipe in a different pan if I don’t have a bundt pan?

Yes, you can use a tube pan or even a cake pan lined with plastic wrap. Just shape the cake evenly and let it set.

This popcorn cake is a fun, easy dessert that’s perfect for any gathering, with a chewy, sweet crunch that everyone loves. Whether for a birthday, movie night, or just a sweet snack, it’s sure to be a hit.

a plate of Popcorn Cake with a slice being taken out of it

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Popcorn Cake

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Prep Time 10

Cook Time 2

Total Time 2 12

Servings

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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

Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray.
Add the butter and both packages of the mini marshmallows to a medium size microwave safe bowl. Heat on high power in 30 second increments, stirring in between increments until the butter and mini marshmallows are completely melted and smooth.
In an extra large bowl (6 to 7 quarts) Add the popped popcorn.
Pour the melted mini marshmallow mixture over the popcorn and use a wooden spoon to stir the mixture together.
Sprinkle in the M&M’s. Try to be as gentle as possible when stirring as the coloring of the M&M’s can smudge and run.
Scoop the coated popcorn into the prepared Bundt cake pan. Gently press the popcorn mixture down as you scoop more coated popcorn into the pan.
Allow the popcorn cake to rest at room temperature for 2 hours, or until firm.
Turn the popcorn cake onto a serving plate, and cut into 12 slices.

Notes

Peanut, caramel, peanut butter, pretzel or even mini M&M’s can be a great alternative for plain M&M’s.
Peanuts, pretzels, caramel bits and sprinkles can also be added for variety.
You can substitute flavored bagged popcorn for the plain.
Melted white almond bark can be drizzled over the cake before serving.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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