Bonnie !


This is a very festive cake for the holidays, and is a favorite with the kids and adults alike. Enjoy!


★★★★★ 2 votes

12 to 16
30 Min
Stove Top


  • 1
    package popcorn (4 quarts, 16 cups) plain, unsalted, unbuttered popped popcorn )
  • 1
    package small gum drops, no licorice, or gummi bears
  • 1
    cup brazil nuts, whole
  • 1
    cup pecans, halved
  • 1
    cup walnuts coarse chopped
  • 1/4
    pound butter
  • 1/2
    cup white corn syrup
  • 1
    pound marshmallows (mini or regular)



  1. Grease a large tube or angel food pan, or a bundt cake pan with 2 teaspoons of the oil. (I prefer the angel food pan) Set aside.
    Pop the corn, don't use microwave corn. Exclude in unpopped kernels.
    In a large bowl, mix the popped corn with the gummi bears or gum drops, and the nuts and set aside.
  2. In a large buttered bowl, mix the popcorn, gum drops or gummi bears, brazil nuts, pecans and walnuts.
  3. In a medium saucepan, melt the butter, corn syrup, and the marshmallows over medium-low heat, stirring occasionally. When melted, pour marshmallow mixture over the popcorn mixture. Stir to combine.
  4. Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
  5. Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set. Enjoy!
  6. To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature.

    YIELD: 1 cake, serving 12 to 16

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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