Popcorn Cake with Marshmallows (Printable)

Sweet and salty popcorn dessert with marshmallows, chocolates, and pretzels

# What You'll Need:

→ Main

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

→ Marshmallow Mixture

02 - 1/2 cup unsalted butter
03 - 1 (10-oz/285 g) bag mini marshmallows

→ Add-ins

04 - 1 cup candy-coated chocolate pieces (e.g., M&Ms)
05 - 1 cup mini pretzels, broken
06 - 1/2 cup roasted, salted peanuts (optional)

# Steps:

01 - Generously grease a 10-inch Bundt pan or tube pan with butter or nonstick cooking spray.
02 - Place popped popcorn in a very large mixing bowl. Sort through and discard any unpopped kernels.
03 - In a saucepan over medium heat, melt the butter. Add mini marshmallows and stir constantly until completely melted and smooth.
04 - Pour the melted marshmallow mixture over the popcorn. Using buttered hands or a spatula, quickly mix until the popcorn is evenly coated.
05 - Gently fold in candy-coated chocolates, pretzel pieces, and peanuts (if using), reserving a handful of candies for decoration if desired.
06 - Press the mixture firmly into the prepared pan, smoothing the top evenly.
07 - Let the cake cool at room temperature for 1 hour or until completely set.
08 - Invert onto a serving plate, slice into wedges, and serve.

# Expert Advice:

01 -
  • Its the ultimate grab-and-go party treat that somehow feels both nostalgic and completely new
  • You can customize it with whatever candies and nuts are hiding in your pantry
  • The salty-sweet-crunchy combo keeps everyone coming back for just one more slice
02 -
  • Work quickly once the marshmallows are melted because they start setting up fast
  • Butter your hands before mixing, otherwise you'll end up with sticky popcorn everywhere
  • Pressing firmly into the pan is crucial or your cake will crumble when you slice it
03 -
  • Use a silicone Bundt pan for the easiest release ever
  • Let the marshmallow mixture cool for 30 seconds before pouring so it coats more evenly

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