Popcorn cake is simply the ultimate FUN thing to make! To be honest, YEARS ago when my mom and I first made this, I wasn’t that stoked about it. Then I had the idea to add brown sugar to the marshmallow, and salt the popcorn with a heavy hand, and that gave it a chewier, salted caramel flavor…that is literally addicting. Plus, I had to swap my mom’s peanut M&Ms for peanut butter M&Ms (if you know you know) in addition to tossing in my all time fave candy- raisinets- and VOILA! My love for this cake was born.
All this to say, make this baby your own! That’s quite possibly my favorite part about Popcorn Cake. Yes, the base should stay the same, but whatever candy or nutty mix-ins you have on hand, it works! We typically make this for Christmas (because, duh, all-things-candy-all-the-time) and the Super Bowl (because popcorn and chocolate are just the right thing to do for any kind of show). Simply swap the colored candies for whatever occasion you’ve got, and it’s festive AF.
Sweet, salty, chewy, and crunchy- this popcorn cake has a little something for everyone!
- non-stick spray
- 12 cups air-popped popcorn - mushroom popcorn is the best because of the big kernels!
- course sea salt
- 2 cups peanut butter m&ms - 11.4 ounce bag
- 1 cup dark chocolate raisinets
- 1 cup peanuts
- 1/2 cup craisins - just the perfect amount of tartness!
- 1 cup your favorite chip- cinnamon, butterfinger, peanut butter, white chocolate, you name it!
- 1 stick unsalted butter
- 1 pound mini marshmallows
- 2 cups brown sugar
- Grease a large bundt pan or angel food cake pan with non stick spray.
- In a large bowl, combine the popcorn, salt (to taste), candies, and all the mix ins.
- In a pan over medium heat, melt the butter and marshmallows, stirring regularly. When about halfway melted, stir in the brown sugar. Continue to stir frequently until smooth. Pour over the popcorn mixture, and immediately (but gently!) stir to coat the popcorn and candy.
- Pour into the greased pan, and again- gently!- press in to the mold with a sheet of wax paper, but be careful not to compress too much! We have found the cake stays softer when it has some air bubbles 🙂
- Allow to sit in the pan 20-30 minutes at least, then flip on to a serving plate. Perhaps the best part about this cake it will stay good for a week or more! Store at room temperature.