Miss Hilda's Popcorn Cake

  • Recipe Comments
  • Max 5 stars
    My Rating
    (1 Rating)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Miss Hilda's Popcorn Cake by Emeril Lagasse. You can change this recipe around to suit your tastes but Emeril Lagasse's Mom made it this way.


  • Tools:
  • large tube or Bundt cake pan
  • measuring cups and spoons
  • large mixing bowl
  • medium saucepan
  • wooden spoon
  • aluminum foil
  • oven mitts or pot holders
  • Ingredients:
  • 1/4 cup plus 2 teaspoons vegetable oil
  • 4 quarts (16 cups) plain, unsalted, unbuttered popcorn
  • 2 cups M&Ms candies
  • 1 cup lightly salted cocktail peanuts
  • 1/2 cup (1 stick) butter
  • 1 pound marshmallows (mini or regular)


  1. 1. Grease a large tube or Bundt pan with 2 teaspoons of the oil. Set aside.
  2. 2. In a large bowl, mix the popped corn with the M&Ms and the peanuts and set aside.
  3. 3. In a medium saucepan, melt the butter, the remaining 1/4 cup vegetable oil, and the marshmallows over medium-low heat, stirring occasionally. When melted, use oven mitts or pot holders to remove the saucepan from the heat and pour marshmallows over the popcorn mixture. Stir to combine.
  4. 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. 5. Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set.
  6. 6. To serve, invert cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature.