How cool is this Halloween Popcorn Cake?! Who knew you could turn popcorn balls into a Bundt shape. Packed with candy, drizzled with white chocolate, and topped with sprinkles, this no bake cake is chewy, crunchy, and absolutely irresistible.

Close-up of Halloween popcorn bundt cake with melted white chocolate drizzle, sprinkles, and colorful candy pieces.


 

This popcorn cake is perfect for Halloween parties, movie nights, or even as a playful gift. Since it’s a no-bake dessert, you can whip it up in no time and kids will love helping mix in their favorite Halloween candies. It’s easy, budget-friendly, and guaranteed to be a crowd-pleaser.

Halloween popcorn bundt cake served on a white plate with an orange napkin, decorated with white chocolate drizzle, candy, and festive sprinkles.

Why You’ll Love Halloween Popcorn Cake

• This is an easy no bake cake that comes together quickly with just a few simple ingredients.
• It makes a festive centerpiece for Halloween parties that looks just as good as it tastes.
• Kids will have fun helping to mix in the candies and press the popcorn into the pan.
It’s completely customizable with any candy you like, so you can make it your own.
• You can prepare it ahead of time, making party prep less stressful and more enjoyable.

What You Need

Ingredients for Halloween popcorn bundt cake including popcorn, marshmallows, butter, Halloween candy, white chocolate, and sprinkles.

Ingredient Notes

• Popcorn – Plain or lightly salted works best, not buttery. Try using a stainless steel popcorn popper with hand crank to pop your popcorn.
• Marshmallows – Mini or regular, melted with butter to bind the cake.
• Butter – I like salted butter for extra flavor. Unsalted butter works too.
• Halloween candy – Use M&M’s or Reese’s Pieces. Halloween colored candies are usually available in grocery stores late August to October.
• White chocolate – Drizzle on top for sweetness and to hold sprinkles.
• Oil – You will also need vegetable oil to pop the popcorn (not pictured).

Step-by-step collage showing how to make Halloween popcorn bundt cake: melting marshmallows with butter, mixing with popcorn and candy, pressing into a Bundt pan, and drizzling with white chocolate and sprinkles.

How to Make Halloween Popcorn Cake

• Place popped popcorn in a very large bowl. I like to pop the popcorn in an enameled cast iron dutch oven pot.
• Melt marshmallows and butter in a saucepan until smooth. Pour over popcorn and stir to coat. Mix in candy.
• Press into greased 12-Cup Bundt pan with parchment paper or buttered hands.
• Let set for 30-60 minutes at room temperature (do not refrigerate).
• Remove from pan onto platter. Drizzle with melted white chocolate. Add sprinkles and let chocolate set before slicing.

Two-step collage showing how to make Halloween popcorn bundt cake: pressing coated popcorn mixture into a greased Bundt pan, then releasing the set cake onto a serving platter.

Frequently Asked Questions

• Can I make this without a Bundt pan – Yes, press it into a 9×13 pan instead.
• How long does it stay fresh – This cake is best when eaten the first day as the popcorn starts to soften. Keep covered at room temperature.
• Can I use microwave popcorn – Yes, but choose plain or lightly salted with no extra butter.
• Can I make this ahead – No, I don’t recommend making the day before as it won’t taste as fresh.

Slicing a piece of Halloween popcorn bundt cake topped with white chocolate drizzle, candy, and sprinkles.

Quick Tips

• Butter your hands before pressing the mixture into the pan to prevent sticking. Alternatively, place a piece of parchment paper on top and press down to shape the cake without getting your hands messy.
• Don’t refrigerate, it will make the cake too hard.
• Add candy after coating the popcorn with marshmallow mixture so it doesn’t melt in the hot mixture.
• Slice with a sharp serrated knife for the cleanest pieces.
• Use seasonal sprinkles to change this recipe for any holiday.

Halloween popcorn bundt cake cut into with one piece served on a white plate beside the cake.

Related Recipes

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Halloween popcorn bundt cake on a white plate, drizzled with white chocolate and topped with colorful sprinkles and candy pieces.
5 from 1 review

Halloween Popcorn Cake

Lise Sullivan Ode
A fun and festive Halloween popcorn cake made in a Bundt pan with melted marshmallows, colorful candy, and sprinkles. Drizzled with white chocolate, it’s the perfect no-bake treat for parties!
Prep Time: 30 minutes
Servings: 16 servings
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Ingredients
 

  • 1 bag (17 ounces) mini marshmallows
  • 1/2 cup salted butter, plus more to grease Bundt pan
  • 18 cups popped corn, See notes for how to pop the popcorn
  • 1 package Halloween M&M candies
  • 1/2 cup white chocolate chips
  • sprinkles
  • salt to taste (for popcorn)

Equipment

Instructions
 

  • Place the popped corn in a very large bowl and set aside. Grease a 12-Cup Bundt pan generously with butter.
  • In a large saucepan over low heat, combine the marshmallows and ½ cup butter. Stir constantly until the marshmallows are completely melted and smooth. Remove from the heat.
  • Pour the melted mixture over the popcorn in the bowl. Stir until all of the popcorn is evenly coated, then mix in your chosen candies. With buttered hands, press the mixture firmly into the prepared Bundt pan. Cover with plastic wrap and let it set at room temperature for about an hour. (Do not refrigerate, as it will harden too much.)
  • Once set, carefully remove the popcorn cake from the pan and transfer to a serving platter. Melt white chocolate and drizzle over the top, then add sprinkles before the chocolate sets. Allow the chocolate to harden completely before slicing and serving. This cake is best enjoyed immediately or within 24 hours. Keep covered at room temperature. (Do not refrigerate.)

Video

Notes

To make 18 cups of popcorn, use 1 cup of kernels and 6 tablespoons of vegetable oil, prepared in two batches. For each batch, heat 3 tablespoons of oil in a large heavy saucepan over medium-low heat (I used an enameled cast iron pot). Add ½ cup of kernels, cover, and let pop for 2–3 minutes. As soon as the popping slows to a stop, remove from heat immediately to avoid burning. Salt to taste.
Calories: 186kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 66mg, Potassium: 59mg, Fiber: 2g, Sugar: 14g, Vitamin A: 203IU, Vitamin C: 0.03mg, Calcium: 14mg, Iron: 0.5mg

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