Can I use homemade popcorn instead of microwave popcorn?

Absolutely! Just make sure it’s not overly buttery or seasoned, as that can affect the final flavor and texture. Aim for plain or lightly salted popcorn.

What if I don't have a bundt pan?

No worries at all. A regular cake pan, loaf pan, or even a 9x13-inch baking dish will work. The cake won't have the signature ring shape, but the taste is just as incredible.

Can I make this recipe gluten-free?

Yes! Use gluten-free pretzels and double-check that your corn syrup and chocolate chips are gluten-free. Most marshmallows are naturally gluten-free, but always check the label to be safe.

Is it safe for nut allergies if I skip the peanuts?

Definitely. Just omit the peanuts or swap in pumpkin or sunflower seeds for crunch. The cake is just as tasty without nuts.

Hopscotch Cake Recipe

Description

Hopscotch Cake is a delightful no-bake dessert featuring a crispy and chewy texture from popcorn, pretzels, peanuts, and sweet chocolate and butterscotch chips, all bound together with a gooey marshmallow-caramel mixture. Perfect for gatherings, it is simple to prepare and delivers a satisfying combination of sweet, salty, and crunchy flavors.

Ingredients

Units Scale

Base Ingredients

2 bags natural microwave popcorn, popped (about 12 cups)
1 1/2 cups broken pretzel sticks
1/2 cup roasted peanuts
1/2 cup chocolate chips
1/2 cup butterscotch chips

Marshmallow Syrup Mixture

7 cups mini marshmallows
1/2 cup butter
1/4 cup brown sugar
1/2 cup corn syrup

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Instructions

Prepare the Pan: Thoroughly grease a bundt pan with cooking spray to prevent sticking, and set aside for later use.
Mix the Dry Ingredients: Carefully remove any unpopped kernels from the popped popcorn and place the popcorn in an extra large bowl. Add the crushed pretzel sticks, roasted peanuts, chocolate chips, and butterscotch chips to the bowl and gently toss to combine.
Make the Marshmallow Syrup: In a small saucepan over medium heat, combine butter, brown sugar, and corn syrup. Stir often until the mixture reaches a boil, then allow it to simmer for 2-3 minutes, or until it starts to thicken slightly. Turn the heat to low and add the mini marshmallows, stirring constantly until fully melted and smooth.
Combine Wet & Dry Ingredients: Pour the hot marshmallow mixture over the popcorn mixture. Using a greased spatula, mix and fold all the ingredients together gently but thoroughly until everything is evenly coated.
Transfer to Pan & Set: Transfer the sticky mixture into the prepared bundt pan. Press down firmly with a greased spatula or with your hands (also greased) to compact it well and form the shape of the pan.
Cool & Serve: Allow the cake to set for at least 1-2 hours at room temperature, or place the pan in the refrigerator to speed up the setting. Once fully cooled and set, invert the cake onto a serving plate, slice, and enjoy.

Notes

For best results, remove all unpopped kernels to avoid biting into hard pieces.
If you prefer, mix in other add-ins like M&Ms or dried fruit for variety.
Be sure the marshmallow mixture is hot before pouring it over the popcorn, so it coats evenly.
Use a nonstick pan or parchment lining for easy removal if you do not have cooking spray.

Nutrition

Serving Size: 1/12 of cake
Calories: 340
Sugar: 25g
Sodium: 280mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 18mg