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Popcorn Cake

A fun no-bake dessert made with popcorn, marshmallows, and colorful candies, perfect for parties and family gatherings.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup salted butter
  • 20 ounces mini marshmallows (2 x 10-oz bags)
  • 14 cups unflavored popcorn, kernels removed
  • 2 cups plain M&M’s
Optional Ingredients
  • 1/2 cup crushed pretzels
  • 1/2 cup mini peanut butter cups
  • 1/4 cup rainbow sprinkles
  • 1/2 cup chopped nuts

Method
 

Preparation
  1. Lightly spray a 10-cup Bundt pan with nonstick cooking spray.
  2. Add butter and marshmallows to a microwave-safe bowl. Heat in 30-second intervals, stirring between heats until smooth and melted (about 1-2 minutes).
  3. Place popcorn in a large bowl. Pour the melted marshmallow mixture over the popcorn and stir to coat evenly.
  4. Gently fold in M&Ms.
  5. Scoop the mixture into the prepared Bundt pan and lightly press to compact.
  6. Allow the cake to rest for 2 hours at room temperature or until firm.
Serving
  1. Invert the set cake onto a serving plate and slice into 12 pieces.

Notes

Popcorn cake can be stored in an airtight container for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil for up to a month. Enjoy with ice cream or sauces.