Have some fun with a popcorn cake! Delicious, creamy, and so good!
Author: Catherine Daugherty
Recipe type: Dessert, Snack
Cuisine: American
Serves: 12
Ingredients
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
Instructions
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.
Notes
Let your imagination run wild! Add hot tamales, crushed candy canes, M&M's are all colorful and tasty additions!
Rice Krispie cereal can be used in place of popcorn.
*Butter can be used instead of margarine, but it is slightly more greasy.
Recipe by Pray Cook Blog at https://praycookblog.com/candy-corn-popcorn-cake/