Name: Popcorn Cake
Ingredients: 10–12 cups popped popcorn (plain, lightly salted, or kettle-style); 4 cups mini marshmallows; ½ cup (1 stick / 113 g) unsalted butter; ½ cup light corn syrup (or honey for variation); 1 tsp vanilla extract; Pinch of salt; 1–1½ cups M&M’s or similar chocolate candies; 1 cup mini pretzels, broken into pieces (optional); 1 cup gummy candies, jelly beans, or peanuts (optional); Butter or nonstick spray for coating the bundt pan

Description

A fun, colorful, no-bake treat made with popcorn, marshmallows, and candy—sweet, chewy, crunchy, and perfect for parties, holidays, or anytime you want a dessert that looks impressive but takes almost no effort. Think of it as a playful mash-up between Rice Krispie treats and a festive candy-studded cake!

Ingredients

Scale

Base

10–12 cups popped popcorn (plain, lightly salted, or kettle-style)
4 cups mini marshmallows
½ cup (1 stick / 113 g) unsalted butter
½ cup light corn syrup (or honey for variation)
1 tsp vanilla extract
Pinch of salt

Add-Ins

1–1½ cups M&M’s or similar chocolate candies
1 cup mini pretzels, broken into pieces (optional)
1 cup gummy candies, jelly beans, or peanuts (optional)

For Greasing

Butter or nonstick spray for coating the bundt pan

Instructions

1. Prepare the Pan

Generously grease a bundt pan or 9×13 inch pan with butter or nonstick spray so the cake unmolds easily.

2. Pop the Popcorn

Use freshly popped popcorn (air-popped or stovetop).
Remove any unpopped kernels so they don’t end up in the cake.

Pour the popcorn into a very large mixing bowl.

3. Melt the Marshmallow Mixture

In a saucepan over medium heat, melt the butter completely.
Add the mini marshmallows and corn syrup.
Stir continuously until smooth, melted, and glossy.
Mix in vanilla extract and a small pinch of salt.

4. Combine

Pour the warm marshmallow mixture over the popcorn.
Use a silicone spatula to gently fold until popcorn is evenly coated.
Add M&M’s, pretzels, or any additional mix-ins and fold again (avoid overmixing so the chocolate doesn’t melt).

5. Shape the Cake

Transfer the mixture into your greased bundt pan.
Press down gently with lightly buttered hands to compact and shape it.
Let the cake rest at room temperature for 1 hour or refrigerate 20–25 minutes until firm.

6. Unmold & Serve

Flip the bundt pan onto a plate and gently lift it off.
Slice like a traditional cake.
Serve at room temperature so it’s soft and chewy.

Notes

Don’t add the candy while the marshmallow mix is piping hot or it may melt.
Press gently — pressing too hard makes the cake dense instead of chewy.
If using kettle corn, reduce added sugar slightly.