Patriotic Popcorn Cake


  • 3 quarts popped popcorn (plain)
  • ¾ cup butter
  • 16 ounces mini marshmallows (one bag)
  • 8 ounces roasted unsalted peanuts
  • 16 ounces red, white, and blue M&M’s
  • 1/4 cup white chocolate chips (for drizzling over the top, optional)


  • In a bowl, mix together the popcorn and peanuts. Set aside.
  • Generously butter a bundt pan.
  • Melt the marshmallows and butter in a saucepan over low heat, mixing until fully combined and the marshmallows are melted. Take off the heat once everything is fully melted.
  • Add the melted mixture to the popcorn and peanuts and mix. Add the M&Ms and mix just until combined. Work quickly because the mixture will set quickly!
  • Butter your hands if needed in order to prevent the mixture from sticking. Press the mixture into the bundt pan.
  • Let cool for about 5 minutes, then turn out into a wire rack to finish cooling.
  • If you’d like a white chocolate drizzle, melt white chocolate chips or melting wafers in the microwave in 15 second intervals, stirring between each interval. Once the chocolate is smooth and melted, drizzle on top of the cake.
  • Store in an airtight container or wrap in plastic wrap. Let rest for at least 4 hours up to overnight before cutting into pieces.
  • Store at room temperature.

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