This popcorn cake is a loaded, more fun version of Krispie treats I often make, where crunchy popcorn gets combined with lots of sweet and salty flavors to create a no bake, no-stress bake dessert treat that stays super easy and keeps the perfect balance.
Popcorn Cake Recipe-The Short Answer
The recipe uses popcorn mixed with pretzels, marshmallows, and favorite candy, then you add simple ins, press it formed into a bundt pan, and serve it sliced like a cake that kids and adults love, especially when you use different color M&Ms for various holiday styles like red and green for Christmas or soft pastels for Easter, making it great for parties.
Why You’ll Enjoy Making This
- I love making this popcorn cake because it’s a gooey, no bake treat that feels effortless yet special.
- The playful name fits perfectly since popcorn, pretzels, nuts, m&m’s, and marshmallows are assembled together for texture and flavor.
- Pressed into a bundt pan and sliced like a real cake, it becomes a fun alternative to a traditional cake.
- From my experience, it’s a hit for birthdays, cozy holidays, and especially a relaxed movie night at home.
Equipments & Kitchen Setup
For a smooth recipe process, organize your kitchen with the following equipment:
- Medium saucepan and pan from your bakeware
- Mixing bowls for combining ingredients
- Rubber spatula for easy ingredient handling
- Sharp knife and cutting board for precise chopping
- Bundt mold for shaping the cake evenly
- Keep all tools ready for a hassle-free food preparation and baking experience.
Ingredients (How I Personally Build It)
- I start with melting 8 tbsp Butter (1 stick) and a 16 oz bag of marshmallows, then stir in 1 tsp vanilla extract—this base has never failed me.
- For crunch, I use 12 cups popcorn from about 1/2 cup kernels, or 4 quarts popped popcorn from bags of microwave popcorn, always making sure unpopped kernels are removed.
- A light coating of ½ cup vegetable oil and nonstick cooking spray keeps mixing clean, something I rely on every time.
- I fold in 1 1/2 cups broken pretzel sticks, 2 cups peanuts, and mini M&M’s for festive color and holiday varieties.
- For flexibility, I add add-ins like chocolate candies, Reese’s pieces, chopped Snickers bars, and salty snacks such as potato chips, depending on mood.
- When I want richness, I use 1 pound candy-coated chocolate or a full pound of marshmallows, adjusting texture with ⅓ or ½ the way experience has taught me.
Instructions
Prepare the Pan
- I always start by prepare-ing the pan first because clean release matters.
- Grease a bundt pan, large tube pan, or tube pan to make a proper prepared pan.
- Use melted butter, cooking spray, nonstick cooking spray, or a light spray while spraying evenly.
- A greased bundt pan or lightly greased surface helps prevent sticking, so when you invert, flip, and turn upside down, the cake comes out pretty easily onto a plate or serving platter—something I learned after damaging the edges at a party.
Melt the Marshmallow Base
- In a large saucepan or medium saucepan, add 1 stick butter, a little oil, marshmallows, mini marshmallows, and vanilla extract.
- Cook on medium heat, medium-low heat, or low heat, stirring constantly with a heavy spoon.
- Once fully melted and smooth, remove from heat.
- When short on time, I use the microwave.
- Let it rest for 2 minutes so the marshmallow mixture blends better when you pour.
Build the Popcorn Mixture
- In a large mixing bowl or large bowl, mix popcorn made from 2 bags of buttered microwave popcorn.
- Pick out the kernels that didn’t pop—broken teeth aren’t cute, y’all.
- Add 2 cups M&Ms, 1 1/2 cups broken pretzel sticks, and peanuts.
- Toss, combine, and blend everything well.
- Pour in the melted marshmallows mixture made from a 16 oz bag (8 cups), then fold, coat, and stir until the ingredients combined into a sticky popcorn mixture.
Press, Cool, and Serve
- Transfer the mixture into the prepared pan and press firmly.
- Press down using parchment paper, preferably sprayed parchment paper or square parchment paper.
- Cover with foil, set aside, and let sit for 5-10 minutes.
- Refrigerate or cool for about an hour or at least an hour until cool completely.
- Once cooled, loosen sides with a butter knife, dip the pan briefly in warm water, remove, then slice, slice nicely, cut easily, serve, enjoy, or store by cover tightly for 1 day.
For Best Results
- Start with 12 cups of popcorn. You can pop your own using kernels, or use microwave bags or pre-popped popcorn—just remove any unpopped kernels.
- When combining the marshmallow mixture, ensure it’s evenly distributed in the mixing bowl, as peanuts and m&m’s tend to sink.
- The mixture can get sticky, so grease your bundt pan with melted butter (avoid cooking spray for better taste).
- Use parchment paper to press the mixture into the pan.
- Let it sit for 5-10 minutes, then invert the cake. If needed, loosen the edges with a butter knife, and it will come right out in one piece.
Nutrition Information
This popcorn cake recipe provides 438 calories per serving. It contains:
- 26g of fat, including 9g of saturated fat
- 50g of carbs, with 2g of dietary fiber
- 5g of protein and 35g of sugars
- 19mg of cholesterol and 197mg of sodium
For anyone tracking their nutritional intake, this recipe has:
- Calcium: 38mg
- Iron: 1mg
- Potassium: 159mg
If you’re following a 2,000 calorie diet, be mindful of these amounts, especially if your diet has higher sodium needs. Always consult a doctor or a registered dietitian if you’re concerned about how this treat fits into your personal consumption.
Storage Tips
To keep your cake fresh:
- Store it in an airtight container.
- Best if eaten the same day it’s made, but it will stay good for up to 2 days.
Fun Serving Suggestions
If you love fun, no-bake desserts, this Popcorn Cake Recipe | Super Quick & Easy No-Bake Treat is perfect for satisfying sweet cravings fast. It pairs beautifully with other easy comfort desserts like Lazy Girl’s Guide: Easy Monkey Bread in a Loaf Pan when you want something soft and gooey, or The 5-Minute Brownie Batter Dip Everyone Is Obsessed With for quick chocolate indulgence without turning on the oven.
For dessert lovers who enjoy rich and bakery-style flavors, this popcorn cake also complements treats such as Homemade Payday Bars (Quick Easy & Better Than Store-Bought) and the crowd-favorite Fudgy Brownie Cake Mix Recipe. If fruity, ultra-comfort desserts are your thing, don’t miss Ultra-Gooey Peach Cobbler Cinnamon Rolls Recipe, which makes a perfect follow-up read for anyone exploring easy, indulgent homemade sweets.
