How to Make Candy Popcorn Cake

candy popcorn cake with sprinkles
Candy popcorn cake with sprinkles

Popcorn cake is a fun variation on a traditional baked cake. Similar to crispy rice treats, melted marshmallows help hold the popcorn, candies, and other ingredients together in cake form.

Basic Candy Popcorn Cake Recipe

Start by following this simple popcorn cake recipe. Feel free to switch up the suggested candies for anything you are craving. This recipe is a great way to use up leftover Halloween candy. Just chop up leftovers into small pieces.

Ingredients

  • 16 to 18 cups popped popcorn
  • 1 (16 ounce) bag marshmallows
  • 1/2 cup butter, cubed
  • 2 single serve M&M'S packets
  • 1 (5 to 6 ounce) package gum drops or spice drops
  • Sprinkles, optional

Instructions

  1. Grease a Bundt or angel food cake pan with cooking spray. Set aside.
  2. Melt butter with marshmallows on low heat in a large non-stick pot.
  3. Remove from heat.
  4. Add popcorn until you reach the desired consistency. Less popcorn means a stickier, gooier cake; more popcorn will result in a firmer cake.
  5. Add M&M'S and gumdrops, or the candies of your choice, stirring carefully to combine.
  6. Use a rubber spatula to push concoction into the prepared pan, pressing firmly as you go.
  7. Allow the cake to cool, then remove from the pan.
  8. Shake the optional colorful sprinkles over the cake, which is a festive option for a birthday popcorn cake. Press the sprinkles lightly into the top of the cake and carefully brush off the excess before slicing and serving.

Two Flavorful Popcorn Candy Cake Variations

While the basic popcorn cake is a festive and tasty treat, you can create unique flavor profiles by altering the original recipe. Try the caramel or peanut butter versions below for delicious alternatives.

Caramel Pretzel Popcorn Cake

Take this caramel pretzel popcorn cake up a gourmet notch by sprinkling sea salt on top of the caramel drizzle.

caramel pretzel popcorn cake
Caramel pretzel popcorn cake

Ingredients

  • 16 to 18 cups popped popcorn
  • 1/4 cup butter, cubed
  • 1 (16 ounce) bag marshmallows
  • 1/4 cup caramel sauce
  • 1/2 cup roughly chopped chocolate covered pretzels
  • Additional caramel sauce
  • Sea salt, optional

Instructions

  1. Grease a Bundt or angel food cake pan with cooking spray. Set aside.
  2. Melt butter with marshmallows on low heat in a large non-stick pot.
  3. Remove from heat and stir in caramel sauce.
  4. Add popcorn until you reach the desired consistency.
  5. Use a rubber spatula to push concoction into the prepared pan, pressing firmly as you go.
  6. Allow the cake to cool, then remove from the pan.
  7. Just before serving, drizzle additional caramel sauce over the cake and spread the chopped chocolate covered pretzels over the top.
  8. Sprinkle sea salt on top if desired.

Peanut Butter Chocolate Popcorn Cake

Peanut butter and chocolate is a classic combination.

peanut butter chocolate popcorn cake
Peanut butter chocolate popcorn cake

Ingredients

  • 16 to 18 cups popped popcorn
  • 1 (16 ounce) bag marshmallows
  • 1/4 cup butter, cubed
  • 1/4 cup creamy peanut butter
  • 1/2 cup peanuts
  • 1/2 cup Reese's Minis, optional
  • Milk chocolate chips, optional
  • Vegetable oil, optional

Instructions

  1. Grease a Bundt or angel food cake pan with cooking spray. Set aside.
  2. Melt butter and peanut butter with marshmallows on low heat in a large non-stick pot.
  3. Remove from heat.
  4. Add popcorn until you reach the desired consistency.
  5. Stir in peanuts.
  6. Carefully fold in Reese's Minis if desired. Make sure the mixture has cooled enough that the candies won't completely melt when added, although a little melting is fine.
  7. Use a rubber spatula to push concoction into the prepared pan, pressing firmly as you go.
  8. Allow the cake to cool, then remove from the pan.
  9. If desired, melt some chocolate chips in the microwave. Add a 1/4 teaspoon of oil at a time to thin it. Once it reaches the desired consistency and will run off the back of the spoon, drizzle the melted chocolate over the cake.

Slice and Serve

To slice the cake, use a large serrated knife; bread knives work well. Use a back and forth motion rather than trying to slice straight through. Slices should be cut diagonally around the cake, just as you would for a regular cake baked in a Bundt or angel food cake pan. Store leftover cake in a covered cake container for up to two or three days.

How to Make Candy Popcorn Cake