Popcorn Cake

Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray.
Add the butter and both packages of the mini marshmallows to a medium size microwave safe bowl. Heat on high power in 30 second increments, stirring in between increments until the butter and mini marshmallows are completely melted and smooth.

¾ cup salted butter,20 ounces (2 10-ounce) packages mini marshmallows
In an extra large bowl (6 to 7 quarts) add the popped popcorn.

14 cups unflavored popcorn
Pour the melted mini marshmallow mixture over the popcorn and use a wooden spoon to stir the mixture together.
Sprinkle in the M&M’s. Try to be as gentle as possible when stirring as the coloring of the M&M’s can smudge and run.

2 cups plain M&M’s
Scoop the coated popcorn into the prepared Bundt cake pan. Gently press the popcorn mixture down as you scoop more coated popcorn into the pan.
Allow the popcorn cake to rest at room temperature for 2 hours, or until firm.
Turn the popcorn cake onto a serving plate, and cut into 12 slices.

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 4 days.

Tips:

You can press the mixture into your Bundt pan using a piece of parchment paper to prevent sticking. This will make it easier to pack the mixture into the pan without the gooey marshmallows sticking or making a mess on your hands.
You can tailor the mix-ins according to your tastes or whatever you have on hand. Add peanuts, pretzels, or potato chips for extra crunch or some caramel bits, sprinkles, chopped Snickers, or even crushed chocolate chip cookies for more sweet surprises.