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 TimePrep: 15 min. + chilling
- 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 Facts1 piece: 458 calories, 22g fat (5g saturated fat), 14mg cholesterol, 223mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 4g protein.
Originally published as Popcorn Candy Cake in Country Woman November/December 1998