Best Popcorn Cake Recipes

POPCORN CANDY CAKE

Steps:

• In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

POPCORN CAKE I

Steps:

• Mix popcorn, M&Ms, and peanuts in large bowl.
• Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
• Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
• To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

POPCORN CAKE

Steps:

• Butter a bundt pan.
• Melt butter, oil and marshmallows in a large saucepan.
• Pour popcorn into a large bowl.
• Large roasting pan works for me.
• Add nuts and candies.
• Pour melted marshmallow mixture over corn, nuts and candies.
• Mix well, working quickly.
• Press mixture firmly into pan.
• Turn cake out immediately onto a large plate.
• Let “set” overnight for easy cutting.
• You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
• For Halloween make balls.

POPCORN CAKE II

Steps:

• Butter one 10 inch tube or bundt pan.
• Toss the popcorn with the gumdrops and cashews.
• Melt the marshmallows with the butter or margarine. Pour over the popcorn mixture and mix well. Press the mixture into the prepared pan. Butter hands before pressing firmly into pan. Chill and remove from pan.

POPCORN RICE KRISPIE BUNDT CAKE

Steps:

• Place the popped popcorn in a large bowl or roasting pan.
• In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
• Pour the caramel mixture over the popcorn and mix well.
• Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
• Press into a well-greased 10-inch tube pan. Cool until firm.
• Remove from pan and cut with a serrated knife.

NO-BAKE POPCORN CAKE

Steps:

• Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
• Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
• Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

POPCORN GUMDROP CAKE

Steps:

• In a large saucepan, melt marshmallows, oil and butter until smooth.
• In a large bowl, combine popcorn, gumdrops and peanuts.
• Add marshmallow mixture and mix well.
• Press into a greased 10 inches tube pan. (A one-piece tube pan is recommended).
• Cover and refrigerate for 5 hours or overnight.
• Dip pan in hot water for 5-10 seconds to unmold.
• Slice cake with an electric or serrate knife.

CANDY POPCORN CAKE

Steps:

• Melt the butter and marshmallows in heavy pan over low heat. Stir often.
• Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

PATRIOTIC POPCORN CAKE

Steps:

• In a microwave-safe bowl, combine the marshmallows, caramels and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour caramel mixture over popcorn and mix well., Stir in peanuts and M&M's. Press into a well-greased 10-in. tube pan. Cool until firm. Remove from pan; cut with a serrated knife.

POPCORN CANDY CAKE

Steps:

• Grease a large bundt cake pan with 2 tsp oil and set to the side.
• In a large bowl mix the popcorn with the m+m's.
• In a small sauce pan melt the butter.
• Add the oil and marshmallows over a medium low heat, stirring occasionally.
• When oil marshmallow mix is melted; pour over the popcorn and candy mix and stir to combine.
• Pour into cake pan, pressing down to fit cover with foil to keep moist.
• Let rest until firm for 3 to 4 hours.
• Shake to loosen the cake and invert it into a large cake plate.
• Sserve at room temperature.

THE POPCORN CAKE

Steps:

• Line a 10 inch tube pan or other 12 cup pan with aluminum foil.
• In a very large bowl, combine popcorn, chocolate chips and peanuts and mix well.
• In a medium saucepan over low heat, melt margarine. Stir in peanut butter. Stir in marshmallows and continue stirring until marshmallows melt and the mixture is smooth. Remove from the heat. Stir marshmallow mixture into popcorn mixture until well coated.
• Press mixture into prepared pan. Allow to cool completely before removing and cutting into slices to serve.

SILVER AND GOLD POPCORN CONFETTI BUNDT CAKE

Steps:

• Spray a 12-cup Bundt pan with cooking spray. In a large bowl, combine the caramel popcorn, plain popcorn and macadamia nuts and toss to blend.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Pour the popcorn mixture into the melted marshmallows and stir quickly to thoroughly coat all the popcorn. Transfer to the prepared pan and press the mixture with a rubber spatula to compact it. Let sit for 1 hour to set.
• With a plastic knife or offset spatula, run it along the edge of the pan to loosen the cake. Turn the pan upside-down onto a serving platter to release the cake. Sprinkle with the gold and silver sprinkles.

CARAMEL POPCORN CAKE

Steps:

• Mix popcorn and nuts in a large bowl.
• Combine the melted butter, oil, caramels and mini marshmallows in a large pot and melt together over low-medium heat.
• Pour over the popcorn mixture and mix well. It helps to spray your wooden spoon and bowl with cooking spray.
• Spray an angel food pan with cooking spray and spoon in the mixture, lightly pressing down.
• Let set until not sticky. Unmold & serve (or wrap & store).

M & M POPCORN CAKE

Steps:

• Butter a 9x9 inch square baking dish. Line with plastic wrap, allowing it to overlap on the ends. (The butter will keep the cake from sticking to the sides, and the plastic wrap will make the cake easy to lift out of the pan.).
• Melt butter in a saucepan.
• Add marshmallows and melt over low heat, stirring occasionally with a wooden spoon.
• Remove from heat. Stir in popcorn very quickly and mix well.
• Fold in M&Ms using a spatula, again working quickly to prevent the candy from melting.
• Pour into pan, pressing the mixture firmly into the pan with the back of a wooden spoon.
• Cool completely.
• Lift plastic wrap out of the pan and invert onto a plate. Peel the plastic wrap off the cake.
• Cut cake into desired number of pieces.

POPCORN CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
• Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
• Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
• Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
• One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
• Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.

BIRTHDAY CAKE BATTER POPCORN

Steps:

• Melt the white chocolate in the microwave. I put it in the microwave in 30 second intervals stirring between each 30 seconds until it is fully melted.
• Add the vegetable shortening and stir until it is melted. I usually don't have to put it back in the microwave to completely melt it but you can if you have to.
• Then add the cake mix.
• Pour onto the popcorn and coat evenly.
• Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles.
• Wait until fully hardened (if you can) and enjoy!

MISS HILDA'S POPCORN CAKE

Steps:

• Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside. In a large bowl, mix the popped corn with the M & M candies and the peanuts. In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours. To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature

POPCORN CAKE

Steps:

• Make popcorn according to the instructions on the bag.
• In a medium saucepan over medium heat, melt the butter. Add the marshmallows stirring with a wooden spoon until melted. Add the popcorn mixing rapidly from bottom to top until well coated. Add the candy coated chocolate, mixing well to distribute evenly.
• Butter a 9 by 9-inch baking dish with butter and line with plastic wrap. Pour the popcorn mixture into the prepared pan. Press down with the back of spoon and let it cool. Cut in 4 squares and serve.

POPCORN CAKE

Steps:

• 1. Mix popped corn, peanuts and M&M's in a large bowl.
• 2. Melt margarine and marshmallows, add vanilla. Pour over popcorn goodies and mix thoroughly.
• 3. Pour and press into well-buttered Bundt cake pan.
• 4. Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat. (or cut with very sharp knife.)

POPCORN CAKE

Steps:

• 1. Grease a large tube, spring form or bundt cake pan with 2 teaspoons of the oil, and set aside.
• 2. In a large bowl, mix the popped corn with the candies and the peanuts.
• 3. In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.
• 4. To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature