Popcorn Cake Ii Recipes

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POPCORN CANDY CAKE



Popcorn Candy Cake image

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

1 package (16 ounces) miniature marshmallows
3/4 cup canola oil
1/2 cup butter, cubed
5 quarts popped popcorn
1 package (24 ounces) spiced gumdrops
1 cup salted peanuts

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.

POPCORN CAKE



Popcorn Cake image

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

3 quarts popped popcorn, remove unpopped kernels
3/4 cup butter
1/4 cup vegetable oil
1 (16 ounce) bag miniature marshmallows
1 (8 ounce) container roasted unsalted peanuts
1 (16 ounce) bag M&M's plain chocolate candy (I use orange and black candy corn for Halloween and no nuts.)

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 I



Popcorn Cake I image

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

4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
⅓ cup vegetable oil
½ cup butter
1 pound marshmallows

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



Popcorn Cake image

Popcorn Cake is a super easy no bake dessert recipe that's great for parties! It has the perfect balance of salty and sweet - with popcorn, pretzels and marshmallows mixed with your favorite candy!

Provided by Shelly

Categories     Dessert

Time 15m

Number Of Ingredients 5

2 bags of microwave popcorn, popped with unpopped kernels removed
2 cups M&M's
1 1/2 cups broken pretzel sticks
16 oz mini marshmallows (8 cups)
1/2 cup butter

Steps:

  • Prepare a large tube or bundt pan by spraying with cooking spray.
  • You start with 2 bags of buttered microwave popcorn in a large bowl.
  • Pick out the kernels that didn't pop.
  • Now mix in 2 cups of M&M's and 1 1/2 cups broken pretzel sticks.
  • Now melt 1 stick of butter over low in a large saucepan or microwave.
  • When melted add in a 16 oz bag of mini marshmallows (8 cups)
  • Stir until melted and smooth and remove from the heat.
  • Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
  • Stir until all the ingredients are combined and then press into the prepared pan.
  • Cover with foil and let your cake set for at least an hour to cool.
  • When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.
  • Flip your pan over onto your serving platter.
  • Your cake should come out pretty easily.
  • You want it to cool completely so it will cut easily.
  • Cover tightly and store for up to 1 day.

Nutrition Facts : Calories 384 calories, Sugar 41.4 g, Sodium 111.1 mg, Fat 15.4 g, SaturatedFat 9.4 g, TransFat 0.1 g, Carbohydrate 60 g, Fiber 2 g, Protein 3.3 g, Cholesterol 25.2 mg

POPCORN RICE KRISPIE BUNDT CAKE



Popcorn Rice Krispie Bundt Cake image

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

1 (16 ounce) package miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1 1/2 cups salted peanuts
1 cup M&M's plain chocolate candy

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

POPCORN CAKE II



Popcorn Cake II image

I think this is a fantastic recipe. I absolutely love it! Kids love it! I hope you will too. You may use cashews instead of peanuts if desired.

Provided by AUTUMN/FALL

Categories     Desserts     Cakes

Time 30m

Yield 14

Number Of Ingredients 5

18 cups popped popcorn
1 ½ cups gumdrops
1 cup whole peanuts
1 (10.5 ounce) package miniature marshmallows
½ cup butter

Steps:

  • Butter one 10 inch tube or bundt pan.
  • Toss the popcorn with the gumdrops and cashews.
  • 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.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 45 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 5.9 g, Sodium 222.3 mg, Sugar 29.6 g

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