Miss Hilda's Popcorn Cake

1. 1

   Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.

2. 2

   In a large bowl, mix the popped corn with the M & M candies and the peanuts.

3. 3

   In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally.

4. 4

   When melted, pour over the popcorn mixture, and stir to combine.

5. 5

   Pour into the prepared cake pan, pressing down to fit.

6. 6

   Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.

7. 7

   To serve, invert the cake pan onto a large cake plate or platter.

8. 8

   Shake gently to release.

9. 9

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.