Grab your bundt pan and get ready for a show-stopping treat! This Popcorn Cake is a party-perfect dessert that’s easy to make and fun to eat. It’s a fun, festive centerpiece for any holiday or celebration, loaded with crunchy popcorn, gooey marshmallows, and bursts of colorful candy!
Our no-bake Popcorn Cake recipe is like a more trendy version of Rice Krispie treats. This dessert is just as crunchy, chewy, gooey, and sweet as its cereal-based sister, but when a popcorn mixture is pressed in a bundt pan and served as a slice, it definitely becomes Instagram worthy!
After experimenting in my kitchen, I’ve concluded that popcorn cakes are easier to make in bulk and less time-consuming than making multiple popcorn balls. Plus, a cake can serve as an impressive centerpiece for parties and game-day gatherings.
You can build your own bundt pan popcorn cake with your favorite sweet and salty snacks. Add any candy, mix in pretzel pieces, or drizzle some chocolate sauce on top; there’s no right or wrong way to prepare popcorn cake recipes as long as you have fun and enjoy the results!
Popcorn Cake Ingredients
- Salted butter
- Mini marshmallows: Provides sweetness and a chewy texture that holds the popcorn together. When melted, they create a gooey mixture that coats the popcorn perfectly.
- Popcorn: I used pre-popped unflavored popcorn to save time and ensure consistency for this recipe. If you prefer, microwave popcorn, regular air-popped popcorn, or flavored bagged popcorn can be used instead of the plain bag of popcorn. No matter which route you choose, make sure you remove any unpopped kernels.
- M&M’s: Adds a fun pop of color, crunch, and sweetness. Peanut M&M’s, caramel M&M’s, peanut butter M&M’s, pretzel M&M’s, or even mini M&M’s can be a great alternative for plain M&M’s. Feeling festive? Use the M&M’s color to match the holiday or celebration.
See the recipe card for full information on ingredients and quantities.
How to Make Popcorn Cake
- Melt the Marshmallow Mixture: Microwave the butter and mini marshmallows on high power for 30 seconds, stirring in between, until melted and smooth.
- Pour Over The Popcorn: Pour the melted marshmallow mixture over the popcorn and stir. Sprinkle in the M&M’s.
- Press Into The Pan: Press the coated popcorn mixture into the prepared Bundt cake pan. Allow the cake to rest at room temperature for 2 hours or until firm.
- Slice And Serve: Invert the cake onto a plate and cut it into 12 slices. Serve and enjoy!
Serving Suggestions
Move over main dishes because this popcorn marshmallow cake deserves a spot on the table beside my slow cooker chex mix, instant pot buffalo wings, air fryer potato chips, and other munchable game day snacks.
Serve slices of popcorn cake with a scoop of ice cream on the side. Drizzle melted white almond bark, caramel sauce, or chocolate syrup over the cake for extra decadence. Or package individual slices in cellophane tied with ribbon as fun party favors for guests to take home.
Tips & Variations
- Stop the Sticking: To prevent the mixture from sticking, press it into your bundt pan using a piece of parchment paper. This will make it easier to pack the mixture into the pan without the gooey marshmallows sticking or making a mess on your hands.
- Customize Your Cake: You can tailor the mix-ins according to your tastes or whatever you have. Add peanuts, pretzels, or potato chips for extra crunch or some caramel bits, sprinkles chopped Snickers, or even crushed chocolate chip cookies for more sweet surprises.
Proper Storage
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days.
More Popcorn Recipes
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Popcorn Cake
Ingredients
- ¾ cup salted butter
- 20 ounces (2 10-ounce) packages mini marshmallows
- 14 cups unflavored popcorn bagged, pre-popped, kernels removed (Microwave popcorn can be substituted)
- 2 cups plain M&M’s
Instructions
- Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray.
- Add the butter and both packages of the mini marshmallows to a medium size microwave safe bowl. Heat on high power in 30 second increments, stirring in between increments until the butter and mini marshmallows are completely melted and smooth.¾ cup salted butter, 20 ounces (2 10-ounce) packages mini marshmallows
- In an extra large bowl (6 to 7 quarts) add the popped popcorn.14 cups unflavored popcorn
- Pour the melted mini marshmallow mixture over the popcorn and use a wooden spoon to stir the mixture together.
- Sprinkle in the M&M’s. Try to be as gentle as possible when stirring as the coloring of the M&M’s can smudge and run.2 cups plain M&M’s
- Scoop the coated popcorn into the prepared Bundt cake pan. Gently press the popcorn mixture down as you scoop more coated popcorn into the pan.
- Allow the popcorn cake to rest at room temperature for 2 hours, or until firm.
- Turn the popcorn cake onto a serving plate, and cut into 12 slices.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days.
- You can press the mixture into your Bundt pan using a piece of parchment paper to prevent sticking. This will make it easier to pack the mixture into the pan without the gooey marshmallows sticking or making a mess on your hands.
- You can tailor the mix-ins according to your tastes or whatever you have on hand. Add peanuts, pretzels, or potato chips for extra crunch or some caramel bits, sprinkles, chopped Snickers, or even crushed chocolate chip cookies for more sweet surprises.
