Christmas Popcorn Cake
Christmas Popcorn Cake. Molded to look like a wreath using a bundt pan.
Servings: 12 Servings
Calories: 319kcal
Equipment
- Bundt Cake Pan
Ingredients
- 1 Pkg Microwave Popcorn
- 2 Cup White Chocolate Chips
- 6 Tbsp Butter
- 1 Cup Mini Red and Green Baking Bits
- 1/3 Cup Green Sugar Sprinkles
Instructions
- Spray Bundt Cake pan with cooking spray.
- Cook popcorn in microwave as directed. Pour into large bowl. NOTE: Can use homemade popcorn instead. My bag made 4 1/2 cups popped.
- Microwave white chocolate chips and butter in a microwave safe bowl until melted. About 45 seconds to 1 minutes. Stir halfway.
- Pour melted chocolate over popcorn and stir until all popcorn is coated.
- Add baking bits and sprinkles to popcorn. Stir or toss until mixed well.
- Press popcorn mixture into the bundt pan. Press down well! NOTE: If too loose, it will fall apart after removing from pan.
- Refrigerate to set about 1-2 hours. Remove from fridge and let sit about 10 minutes before removing from pan.
Notes
Keep refrigerated if desired to keep firmness. If temps get to warm, chocolate may start to melt.
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 319kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 171mg | Fiber: 1g | Sugar: 27g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg