Patriotic Popcorn Cake

A delicious combination of marshmallow, popcorn, peanuts and chocolate candy to create an irresistible dessert! Perfect for a Fourth of July picnic.

Course Dessert

Cuisine American

Keyword july 4, no bake cake, summer

Prep Time 20

Total Time 20

Servings

Calories 676kcal

Author Julie Clark

Ingredients

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)

Instructions

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.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition