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Popcorn Cake II

Popcorn Cake II

Nancy Stitham

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Gwen P
27
6/7/2008

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.

Andrea
14
5/30/2007

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!

RHETTDIXIE
11
12/12/2006

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