Popcorn Cake II

Popcorn Cake II

13 Reviews 5 Pics
Nancy Stitham
Recipe by  Nancy Stitham

“Delicious-- kids of all age love this cake. Best eaten the day it is made.”

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Adjust Servings

Original recipe yields 1 bundt cake



  1. Melt the butter and marshmallows in heavy pan over low heat. Stir often.
  2. 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.

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Reviews (13)

Rate This Recipe
Gwen P

Gwen P

A family favorite! I like to add 1/2 t. almond or 1 t. vanilla extract for an added "yum" factor. 16 cups popped corn is about 3/4 cups unpopped corn.



Our family loves this. I don't use gum drops, but double the M&M's instead! I also like that you can make it to coordinate with the seasons, celebrations etc! Thanks for a fun recipe!



Really good! Didn't use gumdrops and used plain peanuts. True, it must be eaten within a couple of days or it gets gooey.

More Reviews

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Amount Per Serving (16 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 43.1 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Holiday Refrigerator Cake


next recipe:

Popcorn Candy Balls