Popcorn Cake

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Sondra Payne


2 Tbsp oil
10-12 cups plain popcorn
1 10.5 oz bag miniature marshmallows
3 Tbsp margarine
1-2 cups mix ins (dried fruit, chocolate chips, safe candy)


Grease Bundt pan or 9×13 pan with 2 Tbsp oil.

Put Popcorn and mix ins in a very large bowl. Mix together. Melt margarine with marshmallows and stir until smooth. Add melted marshmallow mixture to popcorn and mix ins. Stir until popcorn mixture is well coated. Pour into a greased Bundt pan or 9×13 pan. Refrigerate for an hour. Turn out cake onto a platter and slice and serve.


For a quick, easy decoration, drizzle finished cake with melted chocolate chips.


Make allergen friendly substitutions as needed. This also works well with Gluten-Free Rice Krispies if avoiding corn.

This can be made corn-free by using any safe crispy type cereal and corn-free (Kosher for Passover or homemade) marshmallows.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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