Tom’s Popcorn Cake
My father-in-law’s favorite cake, a simple and quick popcorn cake!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 1 1x
Ingredients
Scale
- 3/4 cup popcorn, unpopped (12–14 cups popped popcorn)
- 1–10 oz. bag of marshmallows
- 24 caramels, unwrapped
- 1/2 cup of margarine
- 1/2 cup roasted peanuts
- 1/2 cup plain M&M’s
Instructions
- Pop about ¾ cup popcorn. This will yield 12 to 14 cups popped.
- Place in a large bowl that has been sprayed with cooking spray oil and remove any unpopped kernels.
- Heat the marshmallows, caramels, and margarine until melted together. About 1 minute in the microwave. Stir well until it is smooth.
- Pour the melted mixture over the popped corn and mix well.
- Add the peanuts and the M&M’s. Stir to combine.
- Spray a bundt pan (or angel food pan) with cooking spray oil. Press mixture into pan and let cool completely. Cake should harden.
- Slice and serve.
Find it online: https://prairiecalifornian.com/popcorn-cake/