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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.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    16-18 servings


  • 1 package (16 ounces) miniature marshmallows
  • 20 caramels
  • 1/4 cup butter, cubed
  • 10 cups popped popcorn
  • 1-1/2 cups salted peanuts
  • 1 cup red, white and blue milk chocolate M&M's


  • 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.

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Average Rating:
  • dalajohnson
    Aug 8, 2013

    this is yummy I took out the m and m and added gum drops.

  • kimcools
    Apr 6, 2012

    I have made this twice. I popped my own corn the first time, but used bagged popcorn this time and it worked so well!I also use the Kraft caramels that come in little balls instead of the cubes and they really melt well! I think one cup of the little caramel balls equals the 20 large cubes. I also always get worried that the carmel sauce won't be enough to cover the popcorn, but it turns out to be perfect! I loove this recipe!

  • carolscience
    Jul 3, 2010

    I have to make this every fourth! Easy to make, easier to eat

  • spdrwbbb
    Jul 3, 2009

    I thought sustituting macadamias instead of peanuts, and forming individual popcorn balls instead of the cake, thus eliminating the cutting.

  • kirstenund
    Mar 21, 2009

    No comment left

  • rdh1968
    Apr 3, 2006

    No comment left