POPCORN CAKE
This is great for parties or any time. Looks pretty on a cake plate. Young and old enjoy this chocolate and popcorn combination. I have made this many times and has always been a hit.
Provided by Young Living in Tex
Categories Bar Cookie
Time 20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 6
Steps:
- Butter a bundt pan.
- Melt butter, oil and marshmallows in a large saucepan.
- Pour popcorn into a large bowl.
- Large roasting pan works for me.
- Add nuts and candies.
- Pour melted marshmallow mixture over corn, nuts and candies.
- Mix well, working quickly.
- Press mixture firmly into pan.
- Turn cake out immediately onto a large plate.
- Let set overnight for easy cutting.
- You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
- For Halloween make balls.
Nutrition Facts : Calories 392.9, Fat 22.6, SaturatedFat 9.5, Cholesterol 23.9, Sodium 104.3, Carbohydrate 45, Fiber 2.4, Sugar 31.2, Protein 5.6
POPCORN CAKE
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
- Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
- Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
- Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
- One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
- Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.
POPCORN CAKE I
Fun 'cake' for kids! Adults love it too! Use different color M&Ms for various holidays (i.e., red and green for Christmas, pastels for Easter, etc.).
Provided by Johnna
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Mix popcorn, M&Ms, and peanuts in large bowl.
- Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
- Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
- To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 50.2 g, Cholesterol 19.2 mg, Fat 25.7 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 9.3 g, Sodium 197.1 mg, Sugar 34.8 g
POPCORN CAKE
Steps:
- Make popcorn according to the instructions on the bag.
- In a medium saucepan over medium heat, melt the butter. Add the marshmallows stirring with a wooden spoon until melted. Add the popcorn mixing rapidly from bottom to top until well coated. Add the candy coated chocolate, mixing well to distribute evenly.
- Butter a 9 by 9-inch baking dish with butter and line with plastic wrap. Pour the popcorn mixture into the prepared pan. Press down with the back of spoon and let it cool. Cut in 4 squares and serve.
POPCORN RICE KRISPIE BUNDT CAKE
This is so different from your traditional "cake." It's like a snack mix made into a cake! Uses popped popcorn, M&Ms, caramels and peanuts. This recipe was titled Patriotic Popcorn Cake because it used red, white and blue M&Ms, but there are so many other possibilities! Use pastel M&Ms to make an Easter cake, red and green M&Ms for a Christmas cake, all pink or all blue M&Ms for a baby shower cake, assorted colors for a circus theme...you get the picture!
Provided by mailbelle
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place the popped popcorn in a large bowl or roasting pan.
- In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
- Pour the caramel mixture over the popcorn and mix well.
- Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
- Press into a well-greased 10-inch tube pan. Cool until firm.
- Remove from pan and cut with a serrated knife.
Nutrition Facts : Calories 371.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 10.3, Sodium 255.2, Carbohydrate 50.5, Fiber 2.8, Sugar 33.8, Protein 7.4
PATRIOTIC POPCORN CAKE
"My mother gave me this recipe, and it has been a bake sale and holiday favorite ever since," relates Teresa Lerret from Vacaville, California. "Kids and adults love the caramel popcorn taste. For faster preparation, use microwave popcorn," she suggests.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 16-18 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the marshmallows, caramels and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour caramel mixture over popcorn and mix well., Stir in peanuts and M&M's. Press into a well-greased 10-in. tube pan. Cool until firm. Remove from pan; cut with a serrated knife.
Nutrition Facts :
NO-BAKE POPCORN CAKE
This cake is very colorful, and must be eaten in the same day it is made. Good for kids.
Provided by Carol
Categories Desserts Cakes Bundt Cake Recipes
Time 35m
Yield 14
Number Of Ingredients 6
Steps:
- Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
- Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
- Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.
Nutrition Facts : Calories 410 calories, Carbohydrate 49.3 g, Cholesterol 37.9 mg, Fat 23.4 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 12.5 g, Sodium 236.8 mg, Sugar 34.4 g
POPCORN CANDY CAKE
This fun cake's made of popcorn. It's sweetened with gumdrops and miniature marshmallows, so kids loves it!-Roberta Uhl, Summerville, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16-18 servings.
Number Of Ingredients 6
Steps:
- 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. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.
Nutrition Facts : Calories 458 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 223mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
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