Popcorn Cake Recipe
American · Dessert · 20 min total
A fun and easy no-bake dessert that combines crunchy popcorn with gooey marshmallows and colorful candies, perfect for parties and movie nights.
15
min prep
min prep
5
min cook
min cook
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/4 cup unsalted butter
- 1 (10 oz) bag marshmallows
- 1/2 cup candy-coated chocolate pieces (e.g., M&M's)
- 1/2 cup salted peanuts (optional)
- 1/4 cup sprinkles (optional)
Instructions
- Line a 9-inch springform pan or round cake pan with parchment paper and lightly grease with butter or nonstick spray.
- Place popped popcorn in a large bowl; remove any unpopped kernels. If using peanuts, add them now.
- In a large saucepan over medium heat, melt butter. Add marshmallows and stir constantly until completely melted and smooth.
- Pour marshmallow mixture over popcorn and stir quickly with a greased spatula until evenly coated.
- Fold in candy-coated chocolate pieces and sprinkles, reserving some for topping.
- Transfer mixture to prepared pan. Press firmly and evenly with greased hands or a greased piece of parchment paper.
- Top with reserved candies and sprinkles, pressing lightly. Let set at room temperature for at least 1 hour, or refrigerate for 30 minutes.
- Remove from pan, slice, and serve.
Tips
- Use fresh popcorn for best texture; stale popcorn will result in a less crunchy cake.
- Grease your hands or spatula with butter or nonstick spray to prevent sticking when pressing the mixture.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
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