Popcorn Cake Dessert (Printable version)

A playful dessert mixing popcorn, marshmallows, and candies for a fun, shareable treat.

# What You'll Need:

→ Main Components

01 - 12 cups plain popped popcorn (approximately 1/2 cup unpopped kernels)

→ Marshmallow Binder

02 - 1/2 cup unsalted butter
03 - 1 (10-ounce) bag mini marshmallows

→ Mix-ins

04 - 1 cup candy-coated chocolate pieces
05 - 1 cup mini pretzels, broken into pieces
06 - 1/2 cup roasted salted peanuts (optional)

# How to Prepare:

01 - Generously grease a 10-inch Bundt pan or tube pan with butter or nonstick cooking spray, ensuring all surfaces are coated to prevent sticking.
02 - Transfer popped popcorn to a very large mixing bowl. Carefully sort through and remove any unpopped kernels or hard pieces.
03 - Place butter in a saucepan over medium heat. Once melted, add mini marshmallows and stir continuously until completely melted and smooth, approximately 3-4 minutes.
04 - Pour the melted marshmallow mixture over the popcorn. Work quickly using buttered hands or a spatula to fold and toss until all popcorn is evenly coated with the marshmallow mixture.
05 - Gently fold in candy-coated chocolates, pretzel pieces, and peanuts if using. Reserve a small handful of candies for garnish on the finished cake.
06 - Press the mixture firmly and evenly into the prepared Bundt pan, pressing down firmly to compact. Smooth the top surface with a spatula or buttered hands.
07 - Let the cake cool at room temperature for 1 hour or until completely set and firm to the touch.
08 - Invert the pan onto a serving plate to release the cake. Slice into wedges and serve immediately or store in an airtight container.

# Expert advice:

01 -
  • The contrast of salty popcorn and sweet marshmallow is absolutely addictive
  • It comes together in 25 minutes but looks like you spent way more effort on it
  • Everyone from toddlers to grandparents gets genuinely excited about this cake
02 -
  • Working quickly once the marshmallows are melted is critical, as the mixture starts to stiffen within minutes
  • Pressing the mixture firmly into the pan is what makes this sliceable instead of just a pile of sticky popcorn
  • Buttering your hands before mixing is infinitely easier than trying to wash marshmallow off your skin later
03 -
  • Use a silicone Bundt pan for the easiest release, or line a traditional pan with plastic wrap before greasing
  • If your mixture starts cooling too quickly, pop it in the microwave for 15 seconds to soften it back up
  • Store in an airtight container with a piece of bread to keep it from getting too hard

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