Halloween Popcorn Cake

A super easy Halloween treat idea – this Halloween Popcorn Cake is popcorn coated with marshmallows, and mixed in with all kinds of Halloween candy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Inactive Time 1

Total Time 1 20

Servings servings

Calories 103kcal

Author Deborah Harroun

Ingredients

2 1/2 quarts of popped popcorn (about 1/3 cup of seeds if popping your own)
1 (10.5 oz) bag mini marshmallows
3 tablespoons butter
Assorted mix-ins m&ms, peanuts, candy corn, etc

Instructions

Butter a bundt pan well. Set aside.
Place the popped popcorn into a large bowl.
2 1/2 quarts of popped popcorn
In a saucepan (or you can do this in a microwave safe bowl in the microwave), melt the butter and marshmallows together. Pour the marshmallow mixture over the popcorn and slightly.
1 (10.5 oz) bag mini marshmallows, 3 tablespoons butter
Add the mix-ins and stir until the mix-ins are evenly distributed and the popcorn is coated with the marshmallow mixture.
Assorted mix-ins
Pour the popcorn into the bundt pan and press down slightly. Let it cool for about an hour, then turn the cake out onto a serving dish.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include any mix-ins.

Nutrition