Halloween Popcorn Cake

Buttery, salty, sweet and plenty of M&M’s! Does it get more American than popcorn and M&M’s together? This Popcorn Cake is Americana personified! 

Halloween Popcorn Cake

For the longest time I’ve had a recipe for something called Popcorn Cake. I got the recipe from my grandmother some time ago, and just kind of tucked it away. Honestly I didn’t really think much about it until recently.

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The first time I saw the words Popcorn Cake I thought, why would somebody make a Popcorn Cake? Now I get it. This thing is fantastic!

After making it how I thought it should be done, I kind of poked around on the internet, and apparently it’s not such a odd concept.

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I removed the ingredients from my grandma’s recipe like raisins and peanuts, and used modern day goodies instead. You use what you got, right?

If only she were alive to see Pumpkin Spice M&M’s. I really wanted to use some White Chocolate Candy Corn M&M’s, but I did NOT. One of my sons has a serious dislike for those bad boys.

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This is what you call pure love!

I am happy to report this tastes just as wonderful as it looks! :)

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I used a combination of Pumpkin Spice M&M’s and regular M&M’s for Halloween. Of course any combination would do. It’s pretty tough to go wrong with M&M’s.

One thing to remember guys, the base of this cake is popcorn, and just like anything else made with popcorn this doesn’t stay fresh for long.

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Make this for Family Pizza Night, a Sleepover, a BBQ, or any get-together you want. Just remember for maximum freshness you should eat this within 24 hours. :)

Bring on the applause!

Halloween Popcorn Cake  

INGREDIENTS:                                             Halloween Popcorn Cake

1/2 cup butter, or 1 stick

8 cups mini marshmallows (about 16 ounces)

2 bags microwave popcorn popped, be sure to remove unpopped kernels

1 cup Pumpkin Spice M&M’s

1/2-1 cup regular M&M’s

1 1/2 cups broken pretzel sticks, the sticks are easiest to work with

1/4 cup Halloween sprinkles, optional

DIRECTIONS:

1. Generously spray a bundt pan with cooking spray. A tube pan would also work.

2. Microwave two bags of microwave popcorn. I used one bag of Orville Redenbacher butter flavored, and one bag of movie theatre flavored. Any kind would work fine. Be sure to remove all the kernels that didn’t pop, also do not use popcorn that is burnt. The heavy burnt taste of the burnt popcorn will carry through this cake.

3. Take your 1 1/2 cups of broken pretzel sticks and throw away any extra salt that came off in the process of crushing them. You want the pretzel sticks broken, not crushed. Combine the popped popcorn, M&M’s, broken pretzel sticks, and Halloween sprinkles, if using.

4. Melt 1 stick of butter over low heat in a large saucepan. When melted add the 16 ounces of marshmallows (8 cups). If you prefer to use the microwave to do this, go ahead. Stir until melted and smooth. This is just like the beginning of rice krispie treats.

5. Be sure to have your combined popcorn mixture in a large bowl. Remove the melted butter and marshmallow mixture from the stove, and pour over the popcorn mixture.

6. Stir until the ingredients are combined and press into prepared bundt pan. Let cake stand until cool. Allow 30 – 60 minutes.

To serve the cake simply flip your pan over onto your serving tray. If you have used a generous amount of cooking spray the cake comes right out. If cake isn’t releasing, simply run a butter knife around the edges.

This cake needs to be cooled completely in order to slice neatly.

Cover in airtight container and store for up to 1 day.

Makes 10-12 Slices.    

 

 Megamommy ѽ

 

 

 

 

 

 

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