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Gumdrop Peanut Popcorn Cake

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No-bake gumdrop peanut popcorn cake: a Bundt-shaped tower of popcorn, peanuts, and rainbow gumdrops bound by melted marshmallows and butter. A retro birthday party showpiece.

YIELD

16 servings

PREP

10 min

COOK

5 min

READY

45 min

This is the kind of no-bake recipe that turns a kid’s birthday party into pure spectacle, a glorious technicolor tower of popcorn, peanuts, and gumdrops molded into a bundt-shape and ready to slice like a real cake. No oven required, no baking time, just melted marshmallow magic holding it all together.

The trick is the marshmallow-margarine-oil binder. One full pound of marshmallows melted with butter and corn oil creates a sticky, glossy syrup that coats every popcorn kernel and traps the gumdrops and peanuts in suspension. The oil keeps the marshmallow from re-hardening too firmly, so the slices stay chewy rather than tooth-cracking hard.

Four quarts of popped popcorn is the structural backbone. Use freshly popped, not stale-from-the-bag, and remove any unpopped kernels (they will crack a tooth). Plain or lightly salted is best, butter-flavored microwave popcorn fights with the marshmallow sweetness.

The rainbow gumdrops are what make this look like a celebration. Arranged through the popcorn matrix, they show through every slice like jewels in stained glass. Peanuts add savory crunch that keeps the whole thing from being unrelentingly sweet.

Pro Tips

  • Spray the bundt pan generously with nonstick spray (or oil it heavily) before pressing in the mixture, this is sticky stuff.
  • Use clean, slightly damp hands to press the mixture firmly into the pan, this packs it tight enough to hold its shape when unmolded.
  • Cool completely (at least 30 minutes) before unmolding, warm cake will collapse.
  • Slice with a serrated knife in a sawing motion, pressing straight down crushes the popcorn structure.

Variations

  • Use M&Ms or chocolate chips in place of gumdrops for a chocolate-popcorn version.
  • Add 1 cup of shredded coconut for extra texture and a tropical touch.
  • Stir in 1 cup of dried cranberries along with the peanuts for a sweeter-tarter contrast.

Ingredients

4 4
QUARTS QUARTS POPCORN, POPPED *
½ 226.8
POUND G GUMDROP *
½ 226.8
POUND G PEANUTS
1 453.6
POUND G MARSHMALLOW
½ 118
CUP ML MARGARINE
melted
½ 118
CUP ML CORN OIL

Directions

Melt marshmallows, margarine, and corn oil.

Pour over popcorn, nuts and gum drops.

Mix together and pat in a bundt cake pan or angel food cake pan.

Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 281 63% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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