Jump to RecipeHarvest spice popcorn cake is the perfect fall treat. Buttery marshmallow popcorn cake loaded with spice drops (or gumpdrops) and autumn M&M’s.
Hello and welcome! This recipe is tailored to our favorite time of year—fall. You can’t beat autumn colors, fall comfort foods, and cozy sweaters.
Speaking of comfort foods, this recipe is especially comforting. It’s a treat our Mom makes often when we go back home to visit. The best recipes, in our opinion, bring back warm memories and create traditions. This one especially gives us the warm and fuzzies. We hope you enjoy it!
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12 Servings · 30 Minutes · No-Bake
Ingredients
- 6 tbsp butter
- 1 1/2 packages of miniature marshmallows
- 10 cups popcorn
- 3/4 cup spice drops
- 1/2 cup harvest blend M&Ms
- Autumn sprinkles – optional
How to Make Popcorn Cake with Spice Drops & M&Ms
Follow these simple steps to make this yummy fall treat.
1
Melt butter & Marshmallows
In a medium to large-sized bowl, add the butter and miniature marshmallows.
Melt in the microwave in small increments, stirring often. The marshmallows should be smooth, and the butter should be thoroughly mixed in.
2
add popcorn
Next, add the popcorn and mix well. We used 2 bags of microwave popcorn, which is approximately 10 cups.
3
add spice drops & M&Ms
Fold in the spice drops (or gumdrops) and M&Ms.
We buy a 10 oz bag of spice drops and pick out the autumn colors. Call us crazy. We’ve also been known to pick out the right color of sprinkles for birthday cakes. But this way, you can get the fall colors and avoid the black licorice-flavored ones—two birds with one stone.
You can find harvest-colored M&Ms, so there is no need to pick out special colors for those unless you can’t find the fall ones.
4
Press popcorn mixture into bundt pan
Grease a bundt pan. Also, grease your hands and add the popcorn to the pan, pressing down firmly.
5
Turn over onto a serving platter, cut and enjoy!
Turn the bundt pan over onto a plate or serving tray. I used my cake stand (which is also a punch bowl). Which I love and use often.
Decorate the edges with autumn sprinkles. Cut into slices of ‘cake.’ Enjoy!
🖤 Love this recipe? Try our no-bake corn flake cake.
Gumdrops vs. Spice Drops
Both gumdrops and spice drops work great in popcorn cake, but they have slightly different flavors. Gumdrops are sweet and fruity, while spice drops have warm, spiced flavors like cinnamon, clove, and anise.
For this harvest spice popcorn cake, we love using spice drops for their cozy fall flavors. But if you prefer a sweeter, fruitier treat, regular gumdrops are a great substitute!
Try our Harvest Halloween Snack Mix for another fall treat that uses the same harvest-colored candy.
Frequently Asked Questions
Here are answers to commonly asked questions about making this popcorn cake.
How long does popcorn cake stay fresh?
Popcorn cake stays fresh for about 2 to 3 days when stored in an airtight container at room temperature. For the best taste and texture, enjoy it within the first day or two, before the popcorn starts to soften.
Can you use gumdrops in popcorn cake?
Yes! Gumdrops are a fun addition to popcorn cake. Simply mix them in with the popcorn and other ingredients before pressing the mixture into your bundt pan. See gumdrops vs. spice drops.
How do you unmold popcorn cake from a Bundt pan?
Start by generously greasing your Bundt pan with butter or nonstick cooking spray. Once the popcorn cake has cooled and set, gently loosen the edges with a silicone spatula. Place a serving plate over the pan, flip it upside down, and carefully lift the pan away. If it sticks, let it sit upside down for a few minutes before trying again.
Harvest Spice Popcorn Cake
Buttery marshmallow popcorn cake loaded with spice drops (gumdrops) and autumn M&M’s. The perfect treat for fall, Halloween, or Thanksgiving.
- Total Time: 30 minutes
- Yield: 12 slices 1x
Ingredients
- 6 tbsp butter
- 1 1/2 packages of miniature marshmallows
- 10 cups of popcorn
- 3/4 cup spice drops (gumdrops)
- 1/2 cup harvest blend M&Ms
- Autumn sprinkles – optional
Instructions
- In a medium-sized bowl, add the butter and miniature marshmallows.
- Melt in the microwave.
- Add 10 cups of popcorn and mix well.
- Fold in the spice drops and M&Ms.
- Grease a bundt pan.
- With greased hands, add the popcorn mix to the pan and press down firmly.
- Turn the bundt pan over on a plate or serving tray.
- Decorate edges with autumn sprinkles. Optional.
- Cut into ‘cake’ slices. Enjoy!
Notes
- Popcorn: Use plain or lightly buttered popcorn. Be sure to remove any unpopped kernels before mixing.
- Spice drops: Substitute regular fruity gumdrops if you prefer. Cut larger candies into smaller pieces if needed.
- Mix-ins: Add peanuts or your favorite nuts for a little extra crunch.
- Grease the pan: Generously grease your Bundt pan and hands to prevent sticking.
- Fun variations: Make individual popcorn balls instead of a cake, or use a different-shaped pan.
- Storage: Store in an airtight container at room temperature for 2 to 3 days. Best enjoyed within the first day or two.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Cake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 273
- Sugar: 34.4 g
- Sodium: 35.5 mg
- Fat: 8.2 g
- Saturated Fat: 4.8 g
- Carbohydrates: 50.9 g
- Protein: 1.9 g
- Cholesterol: 16.5 mg
More Fall Recipes
- Harvest Snack Mix
- Pumpkin Whoopie Pies
- Cinnamon Sugar Roasted Almonds
- Air Fryer Pumpkin Seeds
- Pumpkin Waffles with Pumpkin Spice Syrup
- Pumpkin Corn Flake Treats
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Looks really good. My wife is making a list of “fall treats” now that the weather is cooling down here. I have never heard of this before. My problem would be eating all the ingredients before they are even mixed together!
I know, right? You definitely need to test them before mixing it all together. 🙂 Thanks for stopping!