Can I make this popcorn cake ahead of time?

Absolutely! In fact, making it the night before gives the cake time to set and develop its chewy, cohesive texture. Just wrap it well to keep it fresh.

What if I don’t have a bundt pan?

No worries at all. Use any shape pan you like—a round cake pan, loaf pan, or even freeform on a sheet tray. Just make sure to grease it well so the cake comes out easily.

Can I use microwave popcorn or bagged popcorn?

You certainly can, but stick with plain or lightly salted popcorn. Butter-flavored bagged popcorn can be greasy and overpower the sweetness.

How do I prevent the cake from sticking to the pan?

Generous greasing is key! Coat every crevice with softened butter (not oil or spray for best results). You can also line the pan with parchment paper for extra confidence.

Patriotic Popcorn Cake Recipe

Description

This fun and festive Patriotic Popcorn Cake combines buttery popcorn, roasted peanuts, gooey melted marshmallows, and colorful red, white, and blue M&Ms, all shaped into a cheerful Bundt cake. Perfect for patriotic holidays, birthdays, or any gathering, this sweet-and-salty treat comes together quickly and makes a great shareable dessert.

Ingredients

Units Scale

Popcorn Base

3 quarts popped popcorn (plain)
8 ounces roasted unsalted peanuts

Binding Mixture

3/4 cup butter
16 ounces mini marshmallows (one bag)

Mix-ins

16 ounces red, white, and blue M&M’s

Optional Topping

1/4 cup white chocolate chips (for drizzling over the top, optional)

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Instructions

Prepare Popcorn and Peanuts: In a large bowl, combine the popped popcorn and roasted unsalted peanuts. Set aside while you prepare the binding mixture.
Butter the Bundt Pan: Generously butter a Bundt pan to prevent the popcorn mixture from sticking. Set the pan aside for later use.
Melt Marshmallows and Butter: In a saucepan over low heat, melt the butter and mini marshmallows together, stirring constantly until the mixture is smooth and fully combined. Remove the saucepan from heat once melted.
Combine and Add M&Ms: Immediately pour the melted marshmallow mixture over the popcorn and peanuts. Mix quickly to coat evenly, then add the red, white, and blue M&Ms, folding them in just until combined. Work quickly, as the mixture will begin to set fast.
Press Into Pan: If needed, butter your hands to prevent sticking. Using your hands, firmly press the popcorn mixture into the prepared Bundt pan, evening out the top.
Cool and Remove: Let the cake cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack to finish cooling completely.
Add White Chocolate Drizzle (Optional): If desired, melt white chocolate chips in the microwave in 15-second intervals, stirring after each. Once melted and smooth, drizzle the chocolate over the top of the cooled cake.
Store and Serve: Store the cake in an airtight container or wrap in plastic wrap. Allow it to rest for at least 4 hours (up to overnight) before slicing and serving. Keep at room temperature.

Notes

Butter your hands to make pressing the mixture into the pan easier and neater.
Use freshly popped, unseasoned popcorn for best results.
Letting the cake rest helps it hold its shape when cut.
Customize your toppings or mix-ins based on the occasion.
Nutrition info is an estimate; actual values may vary with different ingredient brands.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: about 380
Sugar: 25g
Sodium: 120mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg