fbpx

Popcorn Confetti Bundt Cake

Indulge yourself! This easy-to-make and extravagantly delicious dessert will not only make your stresses go away but will impress the lucky people you share it with. This is our take on the Popcorn Confetti Bundt Cake, featured on Food Network’s The Kitchen, and we’re enjoying it with our favorite wine, Stella Rosa® Rosso.

Ingredients:

Non-stick cooking spray

5 cups plain popcorn

5 cups caramel popcorn

1 cup macadamia nuts

9 cups marshmallows

5 tablespoons unsalted butter

2 teaspoons sprinkles

Instructions:

1. Spray Bundt pan with non-stick spray.
2. Chop macadamia nuts.
3. Combine plain popcorn, caramel popcorn, and macadamia nuts in a large bowl.
4. In a large pot, melt the butter over medium heat.
5. Add marshmallows and stir until they are melted.
6. Pour the popcorn mixture into the melted marshmallows and stir until all the popcorn is coated.
7. Transfer to the Bundt pan and let sit for 1 hour to set
8. Turn the pan upside-down onto a serving platter to release the cake.
9. Sprinkle with rainbow sprinkles.

Enjoy this with a chilled glass of Stella Rosa® Rosso for the perfect afternoon treat. Find Stella Rosa Rosso at your local retailer or shop in-store or online from San Antonio Winery!

Share your kitchen adventures with us on Instagram, Twitter, and Facebook by tagging your images with #StellaRosa and #TasteTheMagic. We just may feature your photo next time!