Popcorn Gumdrop Cake
Brighten up your dessert table with this whimsical and crowd-pleasing Popcorn Gumdrop Cake—a no-bake treat perfect for parties and celebrations! This colorful creation combines buttery, marshmallow-coated popcorn with chewy, fruity gumdrop pieces, all packed into a soft yet sturdy bundt cake mold. With just 20 minutes of prep and a short set time, this recipe delivers a playful blend of sweet and salty flavors with minimal effort. The sticky marshmallow layer ensures every kernel is perfectly coated, while the bursts of vibrant gumdrops add a delightful pop of texture and color. Serve this charming cake as a fun centerpiece for holidays, birthdays, or movie nights, and watch as guests of all ages come back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Popcorn (unpopped kernels)
- 1 cup Butter
- 10 cups Mini marshmallows
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 2 cups Gumdrops (cut into small pieces)
- 1 as needed Nonstick cooking spray
Instructions
Pop the popcorn: Heat the unpopped kernels in a popcorn maker or on the stovetop until fully popped. Remove any unpopped kernels. You should have about 8-10 cups of popped popcorn.
Grease a large bundt cake pan or a similar mold with nonstick cooking spray and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, add the mini marshmallows and stir constantly until the marshmallows are fully melted and smooth.
Stir in the vanilla extract and salt, mixing well.
Immediately pour the melted marshmallow mixture over the popped popcorn in a large mixing bowl. Using a spatula (lightly greased with cooking spray), stir to coat the popcorn evenly.
Gently fold in the gumdrop pieces, ensuring they are evenly distributed throughout the popcorn mixture.
Transfer the coated popcorn mixture into the prepared bundt pan. Lightly press the mixture into the pan so it holds together, but avoid overpacking as this can make the cake too dense.
Let the cake rest at room temperature for 1-2 hours, or until it has set and holds its shape.
Once set, carefully invert the bundt pan onto a large plate or serving platter to release the cake.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 1109.2 g | 403% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 694.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 727 mg | 15% | |
*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.
