Lucky Charms Cake
By Jackie Alpers
Photo: Jackie Alpers
1 large box (20.5 ounces) Lucky Charms cereal
1 cup mini pretzel twists
2 cup mint chocolate M&M’s candies
1 cup beer nuts or shelled dry roasted peanuts (optional)
1 (16 ounce) bag mini marshmallows
1 stick (1/2 cup) butter
1/3 cup Rainbow sprinkles (aka Jimmies)
Coat a 10-inch Bundt pan with cooking spray.
Toss 2 tablespoons of rainbow sprinkles in the bottom of the pan, then add a circle of green M&M’s (so that when the cake is unmolded, the extra embellishments are on top).
Separate 2 cups of the rainbow marshmallows from the box of Lucky Charms. (This is a good job to assign kids, just make sure they wash their hands first.)
In a large heatproof bowl, stir to combine the remaining cereal, pretzels, peanuts, M&M’s, and sprinkles. Leave the 2 cups of rainbow marshmallows out for now.
Melt butter in a large saucepan over low heat, stirring occasionally. Add mini marshmallows and stir until smooth and fully incorporated. Gently pour the marshmallow mixture over cereal mixture; stir with a large rubber spatula to coat. Then stir in the rainbow marshmallows from the cereal in at the end so that when you transfer them to the Bundt pan they will be on the bottom of the pan.
Press marshmallow-coated popcorn mixture firmly into prepared pan. Cover and let set at room temperature for at least 2 hours or until cool and firm to the touch.
Run a butter knife around the sides of the pan to loosen cake. Invert pan onto a serving platter to remove cake. Cut into pieces with a large serrated bread knife. Serve.