This Popcorn Cake Is My Favorite No-Bake Dessert for Parties and Movie Nights
If you love marshmallow cereal treats, you’re going to fall hard for this popcorn cake. It’s gooey, crunchy, sweet, and salty all at once—basically, everything I want in a snacky dessert. The best part? There’s no baking involved, and it’s totally customizable with your favorite candy or mix-ins.
This cake is perfect for parties, potlucks, or just as a fun treat to have around when you’re craving something different. I especially love making it for movie nights—it looks like a party on a plate and tastes like buttery popcorn meets a candy bar. And yes, it’s just as fun to make as it is to eat.
Why I Keep Making This Popcorn Cake on Repeat
Besides being delicious, this cake is:
- No-bake and super easy: All you need is a microwave and a mixing bowl.
- Loaded with texture: Chewy marshmallows, crunchy popcorn, and crispy candy pieces.
- Sweet and salty: My favorite combo for snack-style desserts.
- Great for feeding a crowd: One cake goes a long way, and it’s easy to slice and serve.
- Flexible and fun: Swap out the candy, add nuts or pretzels—make it your own.
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 minutes | Chill Time: 1 hour)
- 4 quarts popped popcorn (about 16 cups, plain or lightly salted)
- 1/2 cup (1 stick) unsalted butter
- 1 (16 oz) bag mini marshmallows
- 1 cup M&M’s (regular or seasonal colors)
- 1/2 cup peanuts (optional)
- Nonstick spray or butter (for greasing the pan)
How I Make This Marshmallow Popcorn Cake
1. Prep the Pan
I lightly grease a bundt pan or tube pan with butter or nonstick spray. This helps the cake release easily once it sets.
2. Pop the Popcorn
If I’m not using pre-popped popcorn, I pop enough kernels to make about 16 cups. Then I remove any unpopped kernels (important!) and place the popcorn in a large mixing bowl.
3. Melt the Marshmallow Mixture
In a medium saucepan (or in the microwave), I melt the butter over low heat, then stir in the mini marshmallows. I keep stirring until everything is completely melted and smooth. You want a glossy, gooey mixture.
4. Mix It All Together
I pour the warm marshmallow mixture over the popcorn and gently stir to coat it evenly. Then I fold in the M&M’s and peanuts (if using). I try to work quickly here so the marshmallow doesn’t cool before it’s all mixed.
5. Press Into the Pan
I spoon the mixture into the prepared bundt pan and press it down gently to shape it. I use lightly buttered hands or wax paper to press without sticking.
6. Let It Set
I let the cake sit at room temperature for about an hour, or until it firms up. Then I invert it onto a plate, slice, and serve.
My Tips for the Best Popcorn Cake Ever
- Use fresh popcorn: It gives the best texture and flavor. Avoid buttered microwave popcorn—too greasy.
- Grease everything: Your hands, spoon, and pan—all need a light coat to keep things from sticking.
- Add mix-ins after cooling slightly: If your marshmallow mix is too hot, it may melt the candy coating.
- Slice with a serrated knife: It makes cutting through the chewy texture easier and cleaner.
- Wrap leftovers tightly: It stays fresh for a couple days at room temp, but this one rarely lasts that long.
When I Make This Popcorn Cake
This treat works for so many occasions. Here’s when I usually whip it up:
- Birthday parties and classroom celebrations
- Game nights and sleepovers
- Movie marathons—it’s basically popcorn and dessert in one
- Holiday treat tables (add seasonal candy for color!)
- Quick last-minute desserts when I need something fun and fast
It’s also great to wrap up in individual slices for party favors or edible gifts.
FAQs From My Kitchen
Q: Can I use flavored popcorn?
Yes—but I stick to lightly salted or plain. Buttered or flavored popcorns can clash with the sweetness and make the cake greasy.
Q: Can I make this in a square pan instead of a bundt?
Absolutely. An 8×8 or 9×13 pan works fine—just press it evenly and slice into bars.
Q: Can I make it dairy-free?
Use a plant-based butter and vegan marshmallows. Just double-check your candy choices, too.
Q: How long does it keep?
2–3 days at room temperature in an airtight container. But honestly, it usually disappears way before that.
Q: Can I freeze it?
Not really recommended. The texture changes too much once thawed.
Why This Popcorn Cake Is a Must-Try Treat
It’s no-bake, nostalgic, and completely crave-worthy. The gooey marshmallows bind everything together into a chewy, crunchy, colorful cake that makes any occasion feel like a party. Whether you’re making it for kids or just indulging your own inner child, this popcorn cake delivers big smiles in every bite.
How I Turn Popcorn, Candy, and Marshmallows Into One Irresistible Cake
Ingredients
- 2 cup (1 stick) unsalted butter
- 1 cup mini marshmallows
- 1 cup granulated sugar
- 1 cup light corn syrup
- 10 cups popped popcorn
- 1 cup M&M's candy
- 2 cup peanuts (optional)
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, melt the butter over medium heat.
- Stir in the marshmallows, sugar, and corn syrup, and cook until melted and smooth.
- Remove from heat and stir in the vanilla extract.
- In a large bowl, combine the popped popcorn, M&M's, and peanuts.
- Pour the melted mixture over the popcorn mixture and stir until evenly coated.
- Press the mixture into a greased cake pan or a large baking dish.
- Let it cool for at least 30 minutes before slicing and serving.
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