Best 10 Popcorn Cake Recipes

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 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.

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 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.

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.

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.

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.

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:

• 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