Popcorn Cake
A fun, no-bake dessert that combines popcorn with a sticky, sweet binder for a crunchy, chewy treat perfect for any occasion.
Ingredients
Popcorn
- 12 to 14 cups popped popcorn (about 1/2 cup kernels), lightly salted or plain Freshly popped is best; remove any unpopped kernels.
Sticky Mixture
- 6 tablespoons butter For richness and flavor.
- 6 cups mini marshmallows (about 10 ounces) They melt smooth and fast.
- 1/2 cup packed brown sugar Can substitute caramel sauce based on preference.
- 1 teaspoon vanilla Adds essence.
- 1/2 teaspoon fine salt A pinch enhances flavor.
Optional Mix Ins
- 1/2 cup crushed pretzels For added crunch.
- 1/2 cup chopped peanuts Optional for added texture.
- 1/2 cup mini chocolate chips Can be added for sweetness.
- 1/2 cup sprinkles Add for fun decoration.
Instructions
Preparation
- Grease a bundt pan well, or a large bowl if you don’t have a bundt pan.
- Pop the popcorn and pour it into a very large bowl. Remove any unpopped kernels.
Making the Sticky Mixture
- In a big pot on low heat, melt the butter. Add the marshmallows and stir until smooth.
- Stir in the brown sugar and keep stirring until it looks glossy and combined, about 1 minute. Turn off the heat and stir in the vanilla and salt.
Combining
- Let the mixture cool for about 30 to 60 seconds, then pour it over the popcorn.
- Fold gently with a greased spatula. Add optional mix ins if desired, then fold once or twice more.
Setting the Cake
- Transfer the mixture to your greased bundt pan. Press lightly with greased hands to hold it together while keeping it airy.
- Let it set for 30 to 45 minutes, then flip onto a plate. Slice like a cake or pull apart like a giant popcorn cluster.
Notes
Store leftovers covered at room temperature for up to 2 days. Best served fresh, but still delicious the next day.