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

Yes, you can substitute microwave popcorn. Just make sure to use a plain or lightly salted variety rather than heavily buttered versions, which might make the cake too greasy. Pop about 2-3 regular-sized bags for the required amount.

Why is my popcorn cake falling apart?

This typically happens if there isn't enough marshmallow binding. Make sure you're using the full amount of marshmallows and that they're completely melted. Also, pressing the mixture firmly into the pan and allowing adequate setting time (at least 2 hours) is essential for structural integrity.

How far in advance can I make this for a party?

For the best texture and freshness, make your popcorn cake no more than 24 hours before your event. Store it covered at room temperature until ready to serve.

Can I make this recipe with dietary restrictions in mind?

Absolutely! Use dairy-free butter for a lactose-free version, or seek out vegan marshmallows. For gluten-free diets, double-check your popcorn brand and candy to ensure they're gluten-free (most are naturally gluten-free, but manufacturing processes vary).

Popcorn Cake Recipe

Description

This delightful Popcorn Cake is a whimsical combination of buttery marshmallow-coated popcorn and colorful M&M’s, molded into a fun and shareable bundt shape. It’s an irresistible treat perfect for parties, holidays, or any celebration. Easy to make and sure to impress, it combines sweet, salty, and crunchy textures for a unique dessert that will be gone in no time!

Ingredients

Units Scale

Main Ingredients

3/4 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

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Instructions

Prepare the Pan:
Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray to ensure easy release of your popcorn cake.
Melt the Marshmallows and Butter:
Add the butter and both packages of mini marshmallows to a medium-sized microwave-safe bowl. Heat on high power in 30-second increments, stirring between each interval, until the butter and marshmallows are completely melted and smooth.
Mix with the Popcorn:
Place the pre-popped popcorn into a large 6–7 quart mixing bowl. Pour the melted marshmallow mixture over the popcorn and use a wooden spoon to gently stir until the popcorn is evenly coated.
Add the M&M’s:
Sprinkle the M&M’s into the popcorn mixture and gently fold them in. Be cautious during mixing to prevent the M&M’s coloring from smudging or running.
Form the Cake:
Scoop the coated popcorn mixture into the prepared Bundt pan. Press it down gently to ensure the cake holds its shape, continuing until the entire mixture is in the pan.
Let It Set:
Allow the popcorn cake to rest at room temperature for 2 hours, or until it becomes firm.
Serve:
Carefully turn the popcorn cake out onto a serving plate. Slice it into 12 pieces and enjoy!

Notes

For added variety, substitute the plain M&M’s with peanut, caramel, pretzel, or mini M&M’s.
Enhance the flavor by including peanuts, pretzels, caramel bits, or sprinkles.
You can also use flavored popcorn instead of plain if preferred.
Before serving, drizzle melted white almond bark over the top for an extra decorative touch.

Nutrition

Serving Size: 1 slice
Calories: 280kcal
Sugar: 30g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg