Table of Contents
Set aside. Combine the white chocolate chips and vegetable oil in a small, microwave-safe bowl and heat in 20-second intervals, stirring in between, until fully melted. Stir in the cake mix. Place the popcorn in a gallon-sized resealable bag—being careful to exclude any kernals—and add the white chocolate mixture and sprinkles.
✓ POPCORN TASTES BEST THE DAY OF: This Birthday Cake Popcorn tastes best on the day you make it, but you can store it in an airtight container at room temperature for up to 3 days. Enjoy! STEP 1: Pop 6 cups of popcorn, place popcorn in a large bowl. Set aside.
Mix cake mix into melted almond bark. STEP 3: Pour almond bark mixture over popcorn and mix to coat popcorn evenly. STEP 4: Spread popcorn onto cookie sheets.
Place the popcorn in a gallon-sized resealable bag—being careful to exclude any kernals—and add the white chocolate mixture and sprinkles. Seal and shake until the popcorn is coated. Spread onto a baking sheet in an even layer and top with additional sprinkles, if desired.
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