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Popcorn Candy Cake

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Roberta Uhl, Summerville, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 04, 2022

This fun cake's made of popcorn. It's sweetened with gumdrops and miniature marshmallows, so kids loves it!—Roberta Uhl, Summerville, Oregon

Editor's Note: A two-piece tube pan is not recommended for this recipe.
Test Kitchen Approved

Popcorn Candy Cake

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Yield: 16-18 servings
Prep: 15 min
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Ingredients

  • 1 package (16 ounces) miniature marshmallows
  • 3/4 cup canola oil
  • 1/2 cup butter, cubed
  • 5 quarts popped popcorn
  • 1 package (24 ounces) spiced gumdrops
  • 1 cup salted peanuts
Text Ingredients

Directions

  1. 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.
  2. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

Nutrition Facts

1 piece: 458 calories, 22g fat (5g saturated fat), 14mg cholesterol, 223mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 4g protein.
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