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.

Prep Time10

Cook Time2

Rest Time2

Total Time2 12

Course: Dessert

Cuisine: American

Keyword: Popcorn Cake Recipe

Servings:

Calories: 476kcal

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