you're making mealtime meaningful.
As the saying goes, a party without a cake is just a meeting. We can’t have that! But in these hot summer months turning on the oven is just about the last thing I want to do, and that’s where this no-bake Hopscotch Cake comes in. The recipe is reminiscent of those gumdrop popcorn cakes of our youth, but with a sweet and salty twist. It’s gooey, it’s crunchy, and it’s absolutely delicious. Let’s get into how it’s made…
To start things off, pop two bags of popcorn and sort through to remove any unpopped kernels (don’t want anyone to break a tooth!). Pour the popcorn into a very large bowl and add crushed pretzel sticks, roasted peanuts, chocolate chips, and butterscotch chips. Now comes the marshmallow mixture. In a small saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring this mixture to a gentle boil until it starts to thicken, then reduce the heat and stir in the marshmallows until smooth and silky.
Working quickly, pour the marshmallow mixture over the contents of the popcorn bowl and use a grease spatula to stir it all together. Once everything is well coated, transfer the mix to a grease bundt pan. Press the mixture down to ensure it all holds together and let it set for a couple hours. Once your Hopscotch Cake is fully cool, invert it onto your favorite serving plate and serve it up. A treat this tasty is sure to be a smash hit with any crowd!
Hopscotch Cake
Yield(s): Serves 10-12
15m prep time
7m cook time
you're making mealtime meaningful.
Ingredients
- 2 bags natural microwave popcorn, popped
- 1 1/2 cups broken pretzel sticks
- 7 cups mini marshmallows
- 1/2 cup butter
- ¼ cup brown sugar
- ½ cup corn syrup
- ½ cup roasted peanuts
- ½ cup chocolate chips
- ½ cup butterscotch chips
Preparation
- Thoroughly grease a bundt pan with cooking spray, then set aside.
- Remove any unpopped kernels from the popcorn then pour it into an extra large bowl. Add crushed pretzels, peanuts, butterscotch chips, and chocolate chips.
- In a small saucepan over medium heat, add butter, brown sugar, and corn syrup. Stirring often, bring mixture to a boil and simmer for 2-3 minutes or until starting to thicken. Reduce heat to low and stir in marshmallows until smooth.
- Pour marshmallow mixture over the popcorn mixture and use a grease spatula to mix until evenly coated.
- Transfer mixture to the prepared bundt pan and press to compact.
- Allow cake to set for least 1-2 hours. It can be placed in the fridge to speed up the process.
- Once cooled, invert the cake onto a serving plate and slice.
Recipe adapted from Cookiesandcups.com