It’s all about the sweet, ’bout the sweet, no! Salty….


Birthday Cake Batter Popcorn


I’ve tried to make many recipes that involve cake mixes. They usually go terribly wrong for me. This one, however, called out to me. It’s two things at once (Doublemint gum reference!): sweet and salty. Kids love this recipe. They love anything coated in sprinkles. I have found most adults are first curious about this popcorn, and then, addicted to it. If you have small children, this is perfect for birthday parties. You can fill zip snack bags with it. Use it to fill up those gift bags you feel obligated to hand out at the end of the exhausting party. As always with children, check for food allergies. If you are thinking of making this with your small children. If you want to be picking up sticky popcorn and sprinkles off your kitchen floor, then go ahead. I would at least try it once by yourself before doing this with children of any age. There are a couple of tricks that you need to master.


1 ½ cups of melted almond bark (vanilla) or white chocolate chips

¼ cup vegetable shortening (Crisco)

1 ½ cups of white or yellow cake mix (non-pudding ones)

6 cups Popcorn (I used microwaved, but stove top works too. Just remember to salt it.

¼ sprinkles

Mini pretzels, mini M & M’s, or any other candy you’d like. (optional)


I place the popcorn on a parchment lined baking sheet. I’ve tried many methods of coating the popcorn with the chocolate and this works best. It’s a little messy, but more manageable than a bowl. I use the best tools I have to coat the popcorn: my hands.


Melt the almond bark/chocolate in the microwave. I use a microwave safe glass bowl. Put it in the microwave for 20 second intervals. I like to stir between each 20 seconds until it’s full melted. Chocolate can burn, so be careful.

Add the vegetable shortening to the almond bark/white chocolate and stir until it’s melted. I sometimes have to put it back in the microwave to completely melt the shortening. It helps to cut up the shortening before you put it in the bowl.

Then add the cake mix to the almond bark/chocolate. Stir until it’s all incorporated.

Pour the coating onto the popcorn and coat evenly. Again, I use my hands to toss it, you can use two spoons. My prize at the end is to lick off the hardened chocolate from my fingers during cleanup. Sprinkle immediately with…..sprinkles! I like to use the multi-colored ones that look like jimmies. If you’re not from Massachusetts, then the ones that look like chocolate sprinkles. You say potato, I say……

Let the popcorn mixture harden. It doesn’t take that long. You’ll find it impossible to stop sampling it. When it’s hardened you can break it up as much or as little as you like. Keep it in an airtight container. It won’t last long!


The original recipe is from the Tasty Kitchen blog found on the Pioneer Woman’s website. I just tried to link it, but the site is down, probably for maintenance.