pop corn cake
A no-bake, sweet, and crunchy dessert made with popcorn, marshmallows, and candy – colorful, festive, and fun for all ages.
Ingredients
- 8 cups popped popcorn (plain, unsalted)
- 1 bag (10 oz) mini marshmallows
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups candy-coated chocolates (M&M’s or similar)
- 1 cup pretzel pieces (optional, for salty crunch)
Instructions
- Prep pan: Grease a bunt or tube pan lightly with butter.
- Melt mixture: In a saucepan, melt butter over low heat. Stir in marshmallows until completely melted and smooth. Add vanilla.
- Combine: In a large bowl, place popcorn. Pour the marshmallow mixture over it and gently stir to coat. Quickly fold in candy and pretzels.
- Shape: Press the mixture firmly into the greased bunt pan. Smooth the top.
- Cool & set: Let the cake cool for at least 30 minutes before removing from the pan.
- Serve: Slice into wedges and enjoy!
Notes
- Use plain popcorn to avoid excess salt or butter.
- Coat your hands with butter or cooking spray when pressing into the pan to prevent sticking.
- Press firmly so the cake holds its shape.
- Add colourful sprinkles for extra festivity.
- Store tightly wrapped to keep it fresh for up to 2 days.