Ingredients for Popcorn Gumdrop Cake
- Miniature Marshmallows
- Vegetable Oil
- 1/2 cup (1 stick) unsalted butter
- Popped Popcorn
- 2 cups gumdrops (assorted colors, cut in half if large)
- 1 cup salted peanuts
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How to Make Popcorn Gumdrop Cake
- In a large saucepan, melt 1 (16 ounce) bag of marshmallows, 1/2 cup vegetable oil, and 1/2 cup (1 stick) unsalted butter over low heat, stirring constantly until completely smooth and melted.
- In a large bowl, combine 10 cups popped popcorn (about 1/2 cup unpopped kernels), 2 cups gumdrops (assorted colors, cut in half if large), and 1 cup salted peanuts.
- Gradually add the melted marshmallow mixture to the popcorn mixture, stirring gently until the popcorn is evenly coated.
- Grease a 10-inch tube pan (Bundt pan) thoroughly. Press the popcorn mixture firmly and evenly into the prepared pan.
- Cover the pan and refrigerate for at least 5 hours, or preferably overnight, to allow the cake to set completely.
- To unmold, briefly dip the pan in hot water for 5-10 seconds. Invert the cake onto a serving plate.
- Slice the cake using an electric knife or a serrated knife for clean, even slices.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
168g
Fat
28g
Carbs
24g
