1 c. butter
1 lb. marshmallows
5 qts. popped corn
1/2 lb. peanuts
1 lb. sm. gumdrops

Combine butter and marshmallows in a large Dutch oven; cook over low heat, stirring constantly, until marshmallows melt. Add popped corn, peanuts, and gumdrops, stirring until blended. Press mixture into a well greased 10 inch tube pan. Chill until firm. Invert cake onto serving plate. Slice and serve.