Popcorn Cake

A Popcorn Cake makes a nice holiday centerpiece for your table! But it's also delicious. Kids of all ages love this cake. Other than popcorn you can mix in most any goodie.

The basics stay the same - popcorn and marshmallows. But variations of the cake are almost infinite. It is better if it's eaten the same day it's made.

Here are two variations of the recipe.

Popcorn Cake Recipe 1

1 cup butter
32 large marshmallows
16 cups popped popcorn
1 cup gumdrops, no black ones
1 cup chocolate covered peanuts
1 cup candy-coated milk chocolate pieces

Melt the butter and marshmallows in heavy pan over low heat. Stir often.

Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

Popcorn Cake II

I think this is a fantastic recipe. The salted peanuts give it a sweet/salty yummy contrast. You may use cashews instead of peanuts if desired.

18 cups popped popcorn
1 1/2 cups gumdrops
1 cup whole salted peanuts
1 (10.5 ounce) package miniature marshmallows
1/2 cup butter

Butter one 10 inch tube or bundt pan.

Toss the popcorn with the gumdrops and salted peanuts.

Melt the marshmallows with the butter or margarine. Pour over the popcorn mixture and mix well. Press the mixture into the prepared pan. Butter hands before pressing firmly into pan. Chill and remove from pan.

With a vivid imagination you can vary this recipe in thousands of different ways. You can use colors, flavors, nuts or candies, almost anything. Use whatever your family likes and Popcorn Cake will become a favorite.