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Candy Corn M&M Popcorn Cake

  • Author: Audra
  • Yield: 14 1x


  • 1/2 cup white popcorn, unpopped or
  • 15 cups popped popcorn
  • 3 TBSP melted refined coconut oil, for popping
  • 4 TBSP butter
  • 4 TBSP refined coconut oil
  • 1/2 tsp kosher salt (optional)
  • 1 10 oz bag of marshmallows
  • 1 9.9 oz bag of Candy Corn M&M’s
  • orange sugar sprinkles


  1. I used a Whirley Pop to pop 1/2 cup of white popcorn kernels in 3 TBSP of refined coconut oil. This made approximately 15 cups. Make sure you remove all unpopped kernels from the batch. Set aside.
  2. Next grease a bundt cake pan for easy removal of the popcorn cake.
  3. Then in a large stock pot melt 4 TBSP of butter and 4 TBSP of coconut oil over medium low heat. Next add marshmallows and salt. Mix well with butter until melted. Once the marshmallows have melted remove from heat.
  4. Add popcorn and M&M’s and quickly mix with a spatula until all popcorn is evenly coated.
  5. Next, pour popcorn mixture into a greased bundt cake pan. An extra pair of hands is helpful for this step.
  6. Firmly press the popcorn mixture down with wax paper. Cover and let popcorn cake cool and firm in pan for several hours.
  7. When ready to present loosen the sides with a butter knife and then turn upside down and gently shake onto serving dish.
  8. Garnish with orange sugar sprinkles.
  9. When ready to serve cut with a serrated knife.
  10. Enjoy!


You may add additional ingredients such as broken pretzels, peanuts, or even caramel. Also serve within 24 hours of making to prevent the popcorn from becoming stale.