5 qt. popped popcorn
1/2 lb. pecans or roasted peanuts
1 lb. gumdrops, cut in half
1 c. butter
1 lb. bag miniature marshmallows

NOTE: Can vary this recipe for different holidays: Gumdrops for birthdays and Christmas. Red cinnamon candied for Valentines Day. Multicolored jelly jeans for an Easter Cake. Candy corn at Halloween

Combine butter and marshmallows in a LARGE pan; cook over low heat, stirring constantly, until marshmallows melt. Add popcorn, peanuts, and gumdrops that have been cut in half, stirring until blended. Press mixture into a well greased 10 inch tube pan or bundt pan. Chill until firm or let set at least 2 hours before inverting cake onto serving plate.

Children of ALL ages appreciate this cake.