Sweet Marshmallow Popcorn Cake Loaded With Colorful Candies

This Sweet Marshmallow Popcorn Cake Loaded With Colorful Candies is the ultimate no-bake dessert when you want a fun, festive showstopper with minimal effort.

Think of your favorite classic crispy marshmallow treat, but made with light, buttery popped corn and baked in a decorative ring pan. Every slice delivers a blend of soft, stretchy marshmallow, salty crunch, and sweet bursts of chocolate.

Ingredients

• 16 cups popped popcorn (roughly 2 bags of plain or lightly salted microwave popcorn, unpopped kernels removed)

• 1/2 cup (1 stick) unsalted butter

• 16 oz miniature marshmallows (about 1 bag plus 2 cups, divided)

• 1 1/2 cups candy-coated chocolate pieces (such as M&M's)

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon fine sea salt (skip if your popcorn is heavily salted)

Equipment

• Standard 10- or 12-cup bundt cake pan

• Large non-stick stockpot

• Heatproof silicone spatula

• Non-stick cooking spray

Instructions

1. Prep the pan and sort the corn:

   Generously grease the bundt pan with non-stick cooking spray, making sure to coat the center tube and all the ridges thoroughly. Carefully sort through your popped corn in a large mixing bowl to remove any hard, unpopped kernels so no one bites into a surprise.

2. Melt the marshmallow base:

   In your large stockpot over medium-low heat, melt the stick of butter. Add the vanilla extract, salt, and about three-quarters of the miniature marshmallows (reserve roughly 1 cup of marshmallows for folding in later). Stir constantly with a heatproof spatula until the mixture is completely smooth, glossy, and melted. Remove the pot from the heat immediately so the sugar doesn't scorch.

3. Combine the crunch and color:

   Working quickly while the marshmallow is hot, pour the popped corn into the pot. Gently fold everything together until the popcorn is thoroughly and evenly coated in sticky ribbons of marshmallow. Let the mixture cool down for about 2 minutes so the warm marshmallow won't melt the chocolate shells, then fold in the candy-coated chocolates and the reserved cup of mini marshmallows.

4. Press into the mold:

   Transfer the mixture into your greased bundt pan. Lightly mist your hands with non-stick spray and gently press the popcorn into the pan to fill out the shape. Press firmly enough that the cake will hold its form when sliced, but avoid smashing it down so hard that the popcorn loses its airy texture.

5. Set, slice, and serve:

   Let the cake rest at room temperature for at least 45 minutes to an hour until it feels firm and completely cooled. Invert the bundt pan onto a flat serving platter and tap the bottom gently to release the cake. Slice into wedges with a sharp chef's knife coated with a tiny bit of non-stick spray for clean cuts.