Ingredients
Units
Scale
- 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
