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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16-18 servings


  • 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


  • 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.
Editor's Note: A two-piece tube pan is not recommended for this recipe.
Nutrition Facts
1 piece: 458 calories, 22g fat (5g saturated fat), 14mg cholesterol, 223mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 4g protein.

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  • M
    Dec 23, 2020

    Gross! Made it for my Granddaughter’s b’day and only a couple adults choked a small piece down. Canola oil is way too pungent and the amount of oil and butter screams greasy.

  • wlyn
    Mar 3, 2010

    I'm so glad to find this recipe again! I had it when my kids were young, and they loved it. I'll make it for grand-ones now. Thanks so much. Lyn