Popcorn Cake Recipe

A super easy no-bake treat, Popcorn Cake is a house favorite! Perfect for birthday parties, holiday celebrations, and more. Naturally gluten-free!

Chewy popcorn goodness is what this cake is all about! It’s not a traditional cake, but one made with marshmallows, popcorn, and butter. So easy to make, and has the best chewy texture. My kids love making it and eating it, and it’s so fun to customize for different seasons and holidays.

There are just so many reasons to love this “cake”! Like a few of my other very simple recipes, such as Almond Joy Cookies and 4-Ingredient Peanut Butter Cookies, it takes very few ingredients. It’s fast, easy, and kids can make it on their own.

What a fun cake this is!  It’s perfect for any party or get together, especially for spring and with Easter coming. The best part?  It’s SO easy, and takes less than 15 minutes to make. I have a daughter that has Celiac disease and needs to eat gluten-free, and this is a cake that’s perfect for her.

A delightful combination of popcorn and melted marshmallow, it’s always a hit whenever I make it. For the extra pop of spring color (and a yummy chocolate crunch) I added Mini Cadbury Eggs, but I often use M&Ms–peanut, plain, or peanut butter. It’s yummy no matter what!


I like to make it with air-popped popcorn, but you can definitely use microwave popcorn if that’s what you have on hand. The color will be a little more yellow, and the taste slightly different if you use a movie theater version. It’s yummy either way!

Ingredients

  • Mini marshmallows
  • M&Ms, Cadbury Mini eggs, or other choice
  • Butter
  • Popped popcorn

Equipment

I prefer making this with air-popped popcorn, but you can certainly use microwave popcorn if you like.

How to make

Pop your popcorn first!  I always use air-popped popcorn, and I popped 3/4 c. popcorn kernels. This will make a little more than you need, but then you’ll just have a little leftover to munch on.

Measure out 16 cups of popped corn into a large bowl that will be big enough mix it all together.  If you don’t have a popcorn maker, you can definitely use microwave popcorn instead. It may be a little more yellow and taste a bit different due to the butter, but it will still work.

In a large pot, melt the butter over medium heat, then add the marshmallows.  I stir pretty constantly, to make sure the marshmallows don’t burn on the bottom. Once it’s completely melted, pour on top of your popped corn, and stir until every piece is covered. 

Add your M&M’s, and gently stir them into the popcorn, making sure they are throughout the whole bowl. Spoon the popcorn mixture into a lightly buttered bundt pan, and press firmly.  (Don’t use cooking spray–it will make it taste funny.) 

You don’t need to let it sit for very long–only about 5 to 10 minutes, then you can turn it upside down onto a cake plate.  You will probably need to take a table knife and gently go around the edges, then use your fingers to loosen it a little.  Once  it’s loosened, it will come out pretty easily.

FAQ

Can I use microwave popcorn?

Yes! You can definitely use microwave popcorn if that’s what you have on hand. The color will be a little more yellow, and the taste slightly different if you use a movie theater version.

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Popcorn Cake

Popcorn Cake

5 from 1 vote
Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Servings: 8
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An easy and yummy cake made with popcorn, marshmallows, and M&Ms!

Ingredients
 

  • 10.5 oz. bag mini marshmallows
  • 1/4 cup butter
  • 16 cups popped popcorn , (3/4 cup unpopped)
  • 1 large bag M&Ms or Mini Cadbury Eggs

Instructions

  • Pop your popcorn first!  I always use air-popped popcorn, and I popped 3/4 c. popcorn kernels. This will make a little more than you need, but then you’ll just have a little leftover to munch on.
  • Measure out 16 cups of popped corn into a large bowl that will be big enough mix it all together.  If you don’t have a popcorn maker, you can definitely use microwave popcorn instead. It may be a little more yellow and taste a bit different due to the butter, but it will still work.
  • In a large pot, melt the butter over medium heat, then add the marshmallows.  I stir pretty constantly, to make sure the marshmallows don’t burn on the bottom. Once it’s completely melted, pour on top of your popped corn, and stir until every piece is covered.
  • Add your M&M’s, and gently stir them into the popcorn, making sure they are throughout the whole bowl. Spoon the popcorn mixture into a lightly buttered bundt pan, and press firmly.  (Don’t use cooking spray–it will make it taste funny.)
  • You don’t need to let it sit for very long–only about 5 to 10 minutes, then you can turn it upside down onto a cake plate.  You will probably need to take a table knife and gently go around the edges, then use your fingers to loosen it a little.  Once  it’s loosened, it will come out pretty easily.

Recipe Equipment

Course :Cake, Desserts, Holidays
Cuisine :Dessert
Keyword :gluten free cake, gluten free recipe, Popcorn Balls, Popcorn Recipes, spring dessert, spring recipe, summer desserts
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*Originally posted March 2012.

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