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Popcorn Cake

A whimsical and nostalgic cake made with popcorn, marshmallows, and M&M's that transforms ordinary moments into extraordinary ones.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup salted butter
  • 20 ounces mini marshmallows (2 10-ounce packages)
  • 14 cups unflavored popcorn (bagged, pre-popped, kernels removed)
  • 2 cups plain M&M’s

Method
 

Preparation
  1. Lightly spray a 10-cup Bundt cake pan with nonstick cooking spray.
  2. In a medium microwave-safe bowl, combine the salted butter and mini marshmallows. Heat in 30-second increments, stirring gently until smooth.
  3. In a larger bowl, add the popped popcorn.
  4. Pour the melted butter and marshmallow mixture over the popcorn and stir gently with a wooden spoon.
  5. Add the M&M’s and stir gently to incorporate without breaking the candies.
  6. Spoon the mixture into the prepared Bundt pan, pressing down to compact the mixture.
  7. Let the cake rest at room temperature for 2 hours to firm up.
  8. After 2 hours, turn the cake out onto a serving plate. Cut into 12 slices.

Notes

For extra flavor, add a sprinkle of sea salt to the melted marshmallow mixture. Use damp hands when pressing the mixture into the pan to prevent sticking. Store in an airtight container at room temperature or in the refrigerator for up to one week.