Poppin' Up Happy Birthday Cake

Savory popcorn and sweet cake come together in a unique dessert appealing to both old and young alike!

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  • prep time 35 min
  • total time 2 hr 50 min
  • ingredients 8
  • servings 15
 

Ingredients

1
box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers creamy white frosting
Tray or cardboard (24x16 inches), covered with wrapping paper and plastic food wrap or foil
Red pull-and-peel licorice
1/4
bar (4-oz size) white chocolate
Blue decorating icing (from 4.25-oz tube)
2
cups popped microwave kettle corn popcorn

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 8-inch round cake pan with baking spray with flour. Grease and flour bottom and sides of 11x7-inch glass baking dish (do not use baking spray). Make cake batter as directed on box. Pour 1 1/3 cups batter into 8-inch round pan and remaining batter into 11x7-inch baking dish.
  • 2 Bake shiny 8-inch pan 23 to 28 minutes (dark or nonstick 8-inch pan 26 to 33 minutes) and 11x7-inch dish 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and baking dish to cooling racks. Cool completely, about 30 minutes.
  • 3 Cut 8-inch round cake crosswise in half. Spread 2 tablespoons frosting over top of 1 cake piece. Top with second cake piece.
  • 4 Cut wedge shape from each long side of 11x7-inch cake, so cake is 4 inches wide at one end and 7 inches wide at other end. On tray, place larger cake piece with 4-inch end at one end of tray. Place stacked rounded cake at 7-inch end of cake on tray. This cake is the kettle corn. Freeze 1 hour before frosting to reduce crumbs.
  • 5 Spread desired amount of remaining frosting over entire cake. Peel 5 sections of licorice apart; arrange lengthwise on popcorn bag.
  • 6 Place white chocolate bar on center of popcorn bag. Write "Happy Birthday" on bar with decorating icing. Press kettle corn onto top of cake. Store loosely covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 8-inch round cake pan with baking spray with flour. Grease and flour bottom and sides of 11x7-inch glass baking dish (do not use baking spray). Make cake batter as directed on box. Pour 1 1/3 cups batter into 8-inch round pan and remaining batter into 11x7-inch baking dish.
  • 2 Bake shiny 8-inch pan 23 to 28 minutes (dark or nonstick 8-inch pan 26 to 33 minutes) and 11x7-inch dish 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and baking dish to cooling racks. Cool completely, about 30 minutes.
  • 3 Cut 8-inch round cake crosswise in half. Spread 2 tablespoons frosting over top of 1 cake piece. Top with second cake piece.
  • 4 Cut wedge shape from each long side of 11x7-inch cake, so cake is 4 inches wide at one end and 7 inches wide at other end. On tray, place larger cake piece with 4-inch end at one end of tray. Place stacked rounded cake at 7-inch end of cake on tray. This cake is the kettle corn. Freeze 1 hour before frosting to reduce crumbs.
  • 5 Spread desired amount of remaining frosting over entire cake. Peel 5 sections of licorice apart; arrange lengthwise on popcorn bag.
  • 6 Place white chocolate bar on center of popcorn bag. Write "Happy Birthday" on bar with decorating icing. Press kettle corn onto top of cake. Store loosely covered.

EXPERT TIPS

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Expert Tips

You can purchase already-popped kettle corn instead of popping microwave popcorn.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

To cut the white chocolate bar, use a sharp serrated knife, and gently saw back and forth.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
410
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
40mg
40%;
Sodium
320mg
320%;
Total Carbohydrate
62g
62%
(Dietary Fiber
0g
0%
  Sugars
46g
46%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.