How I Make Sweet and Chewy Popcorn Cake That’s a Party Favorite
If you’ve never had popcorn cake before, you’re in for a treat. This fun and easy dessert is a sweet, chewy, crunchy mashup of popcorn, gooey marshmallows, candy-coated chocolate pieces, and peanuts all packed together in cake form. It’s one of those recipes that people ask about the second they take a bite — fun to look at, ridiculously tasty, and surprisingly simple to make.
I first made this for a kids’ birthday party, and I couldn’t believe how quickly it disappeared. Since then, I’ve brought it to potlucks, movie nights, and holiday gatherings. It’s colorful, playful, and always a hit with both kids and adults. Plus, it comes together in just minutes with ingredients you probably already have on hand.
Why I Love This Popcorn Cake
- Sweet, salty, crunchy, and chewy in every bite.
- No baking required — just melt, mix, and press.
- Easy to customize with different candies or nuts.
- Perfect for birthdays, holidays, or movie nights.
- A unique dessert that everyone remembers and requests.
Ingredients You’ll Need
(Serves 10–12 | Prep Time: 10 minutes | Chill Time: 1 hour)
- 16 cups popped popcorn (about two bags of microwave popcorn, unbuttered and unsalted is best)
- 1 (16-ounce) bag mini marshmallows
- 1/2 cup unsalted butter
- 1 cup plain M&M’s or seasonal candy-coated chocolates
- 1 cup salted peanuts (optional but adds a great salty crunch)
- Cooking spray for the pan
How I Make Popcorn Cake (Step-by-Step)
- Prepare the Popcorn
I pop the popcorn, then let it cool and carefully remove any unpopped kernels. I place the popcorn in a large mixing bowl with plenty of room for stirring. - Melt the Marshmallows
In a medium saucepan, I melt the butter over low heat. Once melted, I add the mini marshmallows and stir until smooth and fully melted. - Combine and Mix
I pour the melted marshmallow mixture over the popcorn and stir gently but quickly to coat all the pieces. Then, I fold in the M&M’s and peanuts (if using). I work fast here so the candy doesn’t melt. - Press into the Pan
I spray a bundt pan or tube pan with cooking spray and press the mixture evenly into the pan, making sure it’s packed in but not overly compressed. - Chill and Set
I let the popcorn cake cool at room temperature or place it in the fridge for about an hour to set. - Unmold and Serve
Once set, I gently run a butter knife around the edges and invert the cake onto a serving plate. It pops right out and looks festive and colorful!
My Tips for the Best Popcorn Cake
- Use freshly popped popcorn with minimal salt and butter for the best texture.
- Spray your mixing spoon and hands with non-stick spray to avoid sticking.
- Don’t over-pack the cake into the pan; gently press it in so it holds together but stays chewy.
- Let it cool completely before slicing for clean pieces.
Fun Variations I’ve Tried
- Using holiday-themed M&M’s for Christmas or Easter celebrations.
- Swapping peanuts for pretzels or mini peanut butter cups for extra indulgence.
- Adding sprinkles for a bright and festive touch.
- Using caramel popcorn for an extra layer of sweetness.
What I Serve with Popcorn Cake
- Cold milk or hot cocoa for a cozy treat.
- A fun dessert table with cookies, brownies, and candy.
- Fresh fruit or a berry salad to balance the sweetness.
- A big bowl of extra popcorn for movie nights.
Frequently Asked Questions
Q: How do I store popcorn cake?
A: I store it tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days.
Q: Can I make this ahead of time?
A: Yes! It’s perfect for making the night before a party or event.
Q: Can I use different candies?
A: Absolutely! Skittles, Reese’s Pieces, or mini marshmallows work great too.
Q: Can I make this in a different pan?
A: A 9×13-inch pan or a large loaf pan also works if you don’t have a bundt pan.
Why This Popcorn Cake Should Be on Your Dessert Table
This popcorn cake is the perfect mix of sweet, chewy, and crunchy with bright pops of color. It’s incredibly easy to make, looks festive without any fancy decoration, and is a guaranteed conversation starter. Whether you’re hosting a party, planning a movie night, or just want to make something fun and delicious, this recipe is one you’ll want to save and make again and again.
I hope you give it a try — and if you play around with different add-ins or creative twists, I’d love to hear how you make it your own!
Easy Popcorn Cake That’s Chewy, Crunchy, and Irresistibly Sweet
Ingredients
- 2 cups unsalted butter
- 1 cup plain marshmallows
- 1 cup salted peanuts (optional but adds a great salty crunch)
- 8 cups popped popcorn
- 1 cup candy-coated chocolate pieces
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, melt the butter over medium heat.
- Add the marshmallows and stir until completely melted.
- Remove from heat and stir in the sugar and vanilla extract until smooth.
- In a large bowl, combine the popped popcorn, peanuts, and candy-coated chocolate pieces.
- Pour the melted marshmallow mixture over the popcorn mixture and stir until everything is evenly coated.
- Press the mixture into a greased 9×13 inch baking dish, making sure to pack it down firmly.
- Let it cool completely before slicing into squares.
Leave a Reply