Popcorn cake is just plain fun but not only is it fun, it’s a great cake for children with allergies to gluten, eggs (if the marshmallows are made of meringue such as commercial marshmallows), and dairy. This popcorn cake recipe is a great tool to keep in your rockstar mom toolbox.
My mom used to make this for us when we were growing up and it ranked in my top three cakes just because it’s so unexpected. Children love it because it has marshmallows, M&M’s and popcorn. How much better can it get?
Well for parents in this modern age, it does get better because this is a cake that is easy to adapt to meet your child’s allergies. If your child is allergic to nuts, just omit the peanuts and it will still work. If your child is allergic to eggs and dairy like my niece is, you can make this cake for them! If your child is sensitive to food colors, just buy different candies that are naturally dyed.
Most importantly even if our own children do not have a food allergy, it’s very important to have allergy free foods on hand at birthday parties and playdates. This is an easy, inexpensive cake to make and serve to make everyone happy.
- Very large bowl of fresh popped popcorn - at least 12 cups.
- 1 stick of butter plus extra for pan coating
- 1 bag of marshmallows
- 1 cup unsalted peanuts
- 1 and 1/2 cups of M&M's
- Prepare your fresh popped popcorn first. It is best to use popcorn from an popcorn maker but if you only have microwave popcorn, you can use 2-3 bags of that instead. Add the M&M's and nuts to your popcorn once it has cooled.
- Coat a bundt pan well with butter by rubbing it all over the inside of the pan. You should also coat whatever instrument you'll be using to stir the ingredients with butter since marshmallow sticks to everything.
- Melt the butter and set aside. Coat the sides of a very large bowl with butter and melt the marshmallows in the microwave in it. Stir in melted butter and then immediately add to popcorn mixture.
- Once the popcorn mixture and marshmallows are well mixed, put the popcorn mix in the bundt pan.
- Use a buttered piece of wax paper or parchment paper to push down the top of the cake to make a flat bottom once you flip it out of the pan.
- Set to the side and let cool. Once it's cool, in about an hour, go around the edge of the pan with a knife and then flip it over and shake it to get it out of the pan. If you oiled it really well with butter it should come out easily.
- Now you're ready to cut and serve. It's easiest to serve if you coat your knife with butter.
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