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Popcorn Cake

Popcorn CakeA colorful "cake" made from popcorn, nuts, and chocolate candies, held together by sticky marshmallows. This dessert is perfect for children's parties.  This Popcorn Cake recipe is very simple and you can customize it to your own taste by replacing some of the ingredients* with stuff that you or your kids really like to create a really personal and very easy dessert!

1/4 cup vegetable oil
12 cups popped popcorn (plain, unsalted and unbuttered)
2 cups candy-coated chocolate
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows
*Alternatively, you can also use peanut candy-coated chocolate, chocolate chips, white chocolate chips, gumdrops, pretzels, gummy candies, cashew nuts or almonds.


Grease a large tube or Bundt cake pan with cooking spray and set aside.

Place popped corn in a large bowl, making sure that all unpopped kernels are removed. Add in the candy-coated chocolate and peanuts and mix well.

Melt the butter in a small saucepan. Add the 1/4 cup of oil and marshmallows over medium-low heat, stirring occasionally until completely melted and well-combined. Let sit for a minute so it’s not too hot before pouring onto the popcorn mix. The chocolate candies will melt if marshmallow mixture is too hot.

Stir well and make sure that the popcorn, candies and nuts are well-covered with the melted marshmallow. Pour into the prepared cake pan, pressing down to ensure that there are no hallow portions. Work fast as the mixture will be harder to deal with once the melted marshmallows cool down. Cover the top of the pan with aluminum foil to keep moist and let rest for at least 3 to 4 hours for easy cutting.

Invert cooled cake pan onto a large cake platter. Tap pan gently to release the popcorn cake. Serve at room temperature. This treat is best eaten the same day it is prepared but that won't be a problem because it is guaranteed to disappear in just a few minutes after serving!

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