Popcorn Cake??!? My mom used to make this ‘cake’ a lot when I was growing up—I even took it to school one year as my ‘birthday cake’ to share with classmates! Right now I’m thinking it’s a great, no-bake cake recipe for summer! BYOC (Be Your Own Chef) with your favorite nuts and M&M’s: the possibilities are endless. Popcorn Cake and a movie anyone?!?

Popcorn Cake

Yield: 16-18 servings

Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 8 oz mini marshmallows
  • 20 caramels, unwrapped
  • 10 cups popcorn, popped without salt or butter
  • 1-1/2 cups salted peanuts (or use your favorite nuts—almonds, pecans, etc.)
  • 1 cup M&M’s (your favorite—plain, peanut, peanut butter, almond, pretzel, etc.)
  1. Spray a 10 cup bundt or 10” tube pan with cooking spray (make sure you do a good job—you don’t want the cake to stick!).
  2. In a microwave safe bowl, combine butter, marshmallows, and caramels. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place popcorn, nuts, and M&M’s in a large bowl; pour caramel mixture over popcorn mixture. Mix well.
  3. Press mixture into prepared pan. Cool until firm. Remove from pan and cut with a serrated knife.