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Miss Hilda's Popcorn Cake

Miss Hilda's Popcorn Cake

This festive "cake" is perfect for children's parties!

  • Yield: 1 cake, serving 12 to 16


  • 1/4 cup plus 2 teaspoons vegetable oil
  • 4 quarts (16 cups) plain, unsalted, unbuttered popped popcorn
  • 2 cups M&M candies
  • 1 cup lightly salted cocktail peanuts
  • 1/2 cup (1 stick) unsalted butter
  • 1 pound marshmallows (mini or regular)


  • Grease a large tube or Bundt cake pan with 2 teaspoons of the oil. Set aside.
  • In a large bowl, mix the popped corn with the M&Ms and the peanuts and set aside.
  • 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 saucepan from heat and pour marshmallows over the popcorn mixture. Stir to combine.
  • Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
  • Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set.
  • To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature.