Need a super quick, tasty snack?
If you love popcorn and cake batter flavors, this recipe is for you. The sweet, creamy notes of cake batter combined with crunchy popcorn make a simple treat everyone will enjoy.
You will need popped popcorn (air-popped or microwave), oil, yellow cake mix, white melting chocolate (white chocolate chips or almond bark), shredded coconut, and sprinkles.
Start by popping about 7–8 cups of popcorn if using kernels; one standard microwave bag will also yield the right amount. Place the popcorn in a large bowl and remove any unpopped kernels.
Melt the white chocolate slowly in the microwave. Heat for 45 seconds, then continue in 15-second intervals, stirring between each interval until the chocolate is smooth. Avoid overheating to prevent seizing.
Once smooth, stir in the oil, then add the yellow cake mix and shredded coconut. Mix thoroughly until fully combined and you have a pourable coating.
Pour or drizzle the chocolate mixture over the popcorn in the large bowl and toss gently so each piece is coated evenly.
Spread the coated popcorn onto a parchment-lined baking sheet. Try to separate the pieces so they dry without clumping.
Now add sprinkles. This is the fun part — choose colors and shapes to match any season or celebration. For a spring or Easter theme use bright, pastel sprinkles.
Allow the popcorn to air-dry and harden for about an hour. Once the coating is set, break the popcorn apart into bite-sized clusters and store in an airtight container to keep it crisp.
Serve in a festive bowl for parties, movie night, or a quick sweet snack.
Cake Batter Popcorn Bites Recipe:
7–8 cups popped popcorn (or one bag microwave popcorn)
12 oz white chocolate chips or almond bark
3 tablespoons oil (canola or vegetable)
1/2 cup yellow cake mix
1/3 cup shredded coconut
Sprinkles, to taste
1. Pop your popcorn and place it in a large bowl. Remove any unpopped kernels.
2. Melt the white chocolate in the microwave: 45 seconds, then additional 15-second intervals, stirring between each until smooth. Do not overheat.
3. Stir in the oil, then the cake mix and shredded coconut until fully combined.
4. Drizzle the chocolate mixture over the popcorn and stir until evenly coated. Spread the popcorn on a parchment-lined baking sheet and sprinkle with sprinkles.
5. Let the popcorn air-dry and harden for about an hour. Once set, break into pieces and store in an airtight container.
Tweet