It’s that time of year when all things turn orange, and I am not just saying that because I live in the very orange state of Tennessee!
Recently we had some little-people visitors and I wanted to give them a treat before they left for home. I was thinking of something not-too-sugary but still fun to eat! I remembered this fun Popcorn cake I made a couple of years ago at Christmas.
This was the perfect combination with lots of popcorn held together with melted marshmallows. Adding a few drops of orange food coloring turned this into a perfect autumn treat!
I tossed in a small handful of candy corn to make it a true fall celebration!
This recipe is a fun kids-in-the-kitchen kind of treat. It is easy and definitely a hands-on recipe kids like to make! Let your imagination run wild with the possibilities for this dessert.
Click here for a few more details when making this cake!
- 1 Angel Food Cake Pan
- 1 Air Popcorn Popper
- 10 oz. bag of mini-marshmallows
- 5 Tablespoons of margarine*
- ¾ cup candy corn (or more to taste)
- 3 drops orange good coloring
- Pop enough corn to over-fill the angel food cake pan. The popcorn will smoosh down with the marshmallow so use plenty of corn.
- Spray cake pan with non-stick oil.
- Melt margarine in a large microwave-safe bowl. Add mini-marshmallows. Microwave for 1 minute and stir. Marshmallows should be melted when stirred. If not, microwave a few more seconds.
- Add popped corn to the margarine/marshmallow mixture. Stir well.
- Stir in candy corn.
- Hand-pack the popcorn mixture into the angel food cake pan, pressing slightly to form the cake.
- Let cake sit until it is cooled and well-formed. Do not remove from cake pan too soon or it will fall apart when unmolded. Let sit at least 1 hour.
- When set, unmold on a cake plate. Sprinkle with additional candy corn if desired.
- This cake cuts best with an electric knife.
Rice Krispie cereal can be used in place of popcorn.
*Butter can be used instead of margarine, but it is slightly more greasy.