No Bake Popcorn Cake

This no bake popcorn cake strikes the perfect balance between salty and sweet. It combines crunchy popcorn with melted marshmallows and colorful candy for a fun and easy dessert that is always a hit. It takes only minutes to prepare yet offers a delightful treat that’s great for parties or a special snack.

Ingredients

• Salted butter: adds richness and balances the sweetness of the marshmallows, choose high-quality butter for best flavor
• Mini marshmallows: melt smoothly to bind the popcorn and candy together, using mini sizes helps create an even coating
• Unflavored popcorn: use bagged, pre-popped popcorn without added salt or butter for the best texture; microwave popcorn works well if kernels are removed
• Plain M&M’s: these add vibrant pops of color and a bit of extra chocolate flavor, be gentle when mixing to avoid smudging the candy shells

Step-by-Step Instructions

Lightly Spray the Bundt Pan:

Spray a 10 cup Bundt cake pan with nonstick cooking spray to ensure the popcorn cake releases easily later.

Melt Butter and Marshmallows:

Combine the salted butter and mini marshmallows in a medium microwave-safe bowl. Heat on high power in 30 second increments, stirring each time, until the mixture is completely melted and smooth with no marshmallow lumps.

Mix Popcorn and Marshmallow Mixture:

Place the 14 cups of unflavored popcorn into a large 6 to 7 quart bowl. Pour the melted marshmallow and butter mixture over the popcorn. Use a wooden spoon to gently stir until all the popcorn is evenly coated.

Fold in the M&M’s:

Sprinkle in 2 cups of plain M&M’s. Stir gently and carefully to avoid breaking the candy shells and prevent the colors from running.

Press Into Pan:

Scoop the coated popcorn mixture into the prepared Bundt pan. Press down gently to pack the mixture firmly and evenly as you go.

Rest Until Firm:

Let the popcorn cake rest at room temperature for about 2 hours. This gives it time to set and hold its shape.

Unmold and Slice:

Turn the cake out onto a serving plate and cut into 12 slices. Serve at room temperature.

Storage Tips

Store the popcorn cake in an airtight container at room temperature. It will keep fresh for about two days before the popcorn starts to lose its crunch. Avoid refrigeration which can make it soggy. You can also wrap tightly in plastic wrap to maintain softness and shape.

Ingredient Substitutions

If you prefer, you can swap M&M’s for other colorful candies like candy-coated chocolates or mini chocolate chips. For a different flavor, try adding a teaspoon of vanilla extract to the marshmallow mixture before combining. Butter can be replaced with margarine or coconut oil but the flavor and texture may vary slightly.

Serving Suggestions

This popcorn cake is perfect sliced alongside a scoop of vanilla ice cream or drizzled lightly with melted chocolate. It also pairs well with a hot cup of coffee or milk for a cozy snack.

Cultural Context

Popcorn treats have been popular for decades in the United States especially around holidays and movie nights. This cake version is a modern twist on traditional popcorn balls but with a stylish Bundt shape, making it more festive and shareable.

Frequently Asked Questions

What type of popcorn is best for this dish?

Use unflavored, pre-popped popcorn without kernels to ensure a light, crunchy texture that absorbs the marshmallow mixture well.

Can microwave popcorn be used as a substitute?

Yes, microwave popcorn without added butter or flavoring works fine, making it a convenient option.

How do I prevent the candy colors from smudging?

Gently fold the candy pieces into the mixture without stirring too vigorously to keep colors intact.

Why is resting time important?

Allowing the cake to rest helps it firm up, making slicing easier and creating a better texture.

Can this treat be prepared in advance?

Yes, it holds well at room temperature for several hours and can be stored covered to maintain freshness.