M M Popcorn Cake
Bright, colorful, and irresistibly fun, this M&M Popcorn Cake is the ultimate no-bake dessert perfect for parties, movie nights, or holiday gatherings. Featuring fluffy popped popcorn coated in a gooey marshmallow-butter mixture and studded with mini M&M candies, this crowd-pleasing treat is as delicious as it is eye-catching. A hint of crunch from optional rainbow sprinkles adds extra whimsy, while the combination of sweet, salty, and buttery flavors makes it utterly addictive. With just 15 minutes of prep and cook time and a simple bundt pan assembly, this easy popcorn cake comes together effortlessly, making it a delightful project for both kids and adults. It's the perfect quick dessert when you want to impress with minimal effort!
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 10 ounces mini marshmallows
- 4 tablespoons unsalted butter
- 1 cup mini M&M candies
- 0.25 cup rainbow sprinkles (optional)
- 1 as needed nonstick cooking spray
Instructions
Prepare a large bundt pan by generously spraying it with nonstick cooking spray. Set aside.
Place the popped popcorn in a large mixing bowl. Ensure you remove any unpopped kernels to avoid unpleasant surprises in the cake.
In a medium saucepan over low heat, melt the unsalted butter. Once melted, add the mini marshmallows and stir constantly until completely melted and smooth. Remove the pan from heat.
Quickly pour the melted marshmallow mixture over the popped popcorn. Using a spatula sprayed with nonstick cooking spray, gently fold the marshmallow mixture into the popcorn until evenly coated.
Add the mini M&M candies and, if using, the rainbow sprinkles. Gently mix until well-distributed, being careful not to crush the popcorn.
Transfer the popcorn mixture into the prepared bundt pan. Press it down lightly with the sprayed spatula to ensure it holds its shape but don’t pack it too tightly, as it can make the cake too dense.
Let the cake cool and set at room temperature for about 1 hour. Alternatively, you can place it in the refrigerator for 30 minutes to speed up the process.
Once set, carefully invert the bundt pan onto a serving plate to release the popcorn cake. Slice and serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.3 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 31 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
