Is it okay to use regular bagged popcorn instead of microwave popcorn?

Absolutely! Just make sure it’s plain or lightly salted. Heavily buttered popcorn can make the cake greasy, and you’ll want to avoid any strong flavors like cheese or kettle corn that might fight with the other ingredients.

Can I make Hopscotch Cake ahead of time?

Definitely. In fact, making it a day ahead allows the flavors to meld and makes for neater slicing. Just keep it covered and at room temperature until serving.

My cake won’t come out of the bundt pan—what can I do?

If it sticks, try warming the pan slightly with a hot towel wrapped around it or placing it over a bowl of warm water for a few moments. This softens the binding and should help the cake release.

Can I use other mix-ins like candies or cereal?

Yes, this recipe is very flexible. Swap in mini M&Ms, candy-coated chocolates, or crisp rice cereal for part of the mix. Just keep the overall dry-to-wet ratio similar for best results.

Hopscotch Cake Recipe

Description

Hopscotch Cake is a fun, no-bake dessert made with popcorn, pretzels, peanuts, marshmallows, and a blend of chocolate and butterscotch chips, all held together with a rich, gooey syrup. Pressed into a bundt pan for an eye-catching presentation, this treat is perfect for parties or family gatherings and offers a delightful combination of sweet, salty, and crunchy flavors.

Ingredients

Units Scale

Base Ingredients

2 bags natural microwave popcorn, popped
1 1/2 cups broken pretzel sticks
1/2 cup roasted peanuts
1/2 cup chocolate chips
1/2 cup butterscotch chips

Marshmallow Mixture

7 cups mini marshmallows
1/2 cup butter
1/4 cup brown sugar
1/2 cup corn syrup

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Instructions

Prepare the Pan: Thoroughly grease a bundt pan with nonstick cooking spray to ensure easy release of the cake. Set the pan aside until you are ready to use it.
Mix Dry Ingredients: Remove any unpopped kernels from the popcorn and place the popcorn in an extra large mixing bowl. Add broken pretzel sticks, roasted peanuts, chocolate chips, and butterscotch chips to the bowl with the popcorn.
Cook Marshmallow Mixture: In a small saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir often and bring the mixture to a boil. Let it simmer for 2-3 minutes, until it begins to thicken. Then reduce the heat to low and stir in the mini marshmallows. Continue stirring until the marshmallows are completely melted and the mixture is smooth.
Combine Mixtures: Pour the hot marshmallow mixture over the popcorn mixture in the large bowl. Using a greased spatula, quickly and gently mix until all the dry ingredients are evenly coated.
Press Into Pan: Transfer the coated mixture to the prepared bundt pan. Press down firmly to compact the mixture and ensure the cake holds together.
Set the Cake: Allow the cake to set at room temperature for 1-2 hours, or place it in the fridge to speed up the process. This helps the cake firm up for easier slicing.
Unmold and Serve: Once the cake has set and cooled, invert the bundt pan onto a serving plate. Carefully remove the pan, slice the cake, and serve.

Notes

Be sure to remove all unpopped popcorn kernels to avoid biting into them.
Press the mixture firmly into the bundt pan to help the cake set well and slice cleanly.
You can add extra chocolate or butterscotch chips on top for decoration before pressing the mixture into the pan.
The fridge will help the cake set more quickly but isn’t required if you have time.

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 310
Sugar: 23g
Sodium: 320mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 16mg