Combine first 3 ingredients in a saucepan; cook over medium heat until marshmallows and butter melt, stirring often.
Cool 1 minute.
Combine popcorn and remaining ingredients in a large bowl; add marshmallow mixture, stirring until well blended.
Press about half of popcorn mixture into a greased 10-inch tube pan, packing well.
Press remaining popcorn mixture into pan.
Let set about 2 hours.
Invert popcorn cake from pan onto a cake plate. Yields one 10-inch cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Butter an angel food cake pan.
Pop popcorn and sift to get rid of unpopped corn.
Melt margarine and marshmallows; remove from heat and add peanuts and a cup of gumdrops.
Stir with large spoon and pour over popcorn until popcorn is covered.
Wet hands with cold water and pack well into angel food cake pan until firm. Let stand in pan for 3 hours, then take out and wrap in wax paper or store in cake container.
Mix popcorn, M&Ms, and peanuts in large bowl.
Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.
Mix popcorn, gumdrops and peanuts in large paper bag or bowl. Melt oil, margarine and marshmallows in a large roaster pan.
Stir constantly until melted over medium heat.
Stir the popcorn mix into marshmallow mix and instantly pack into angel food cake pan, which has been sprayed with Pam.
Press firmly until full.
Invert immediately onto cake dish.
Work quickly; I use 2 wooden spoons, then when mixture has cooled some, use hands rinsed in cool water. Serves 8 to 10.
Can be mailed, arrives fine!
(The butter will keep the cake from sticking to the sides
In a large pan, combine popcorn, M&M's and peanuts.
Set aside.
Combine margarine, oil and marshmallows in a large saucepan.
Cook until marshmallows are melted.
Pour over popcorn mixture and stir until well mixed.
Lightly spray a Bundt pan with Pam.
Press mixture into pan.
Remove and place on a cake plate.
Pop popcorn. Melt marshmallows and margarine in microwave. Stir until butter is blended. Add some of the popcorn and stir it in. Add some of the cashews and stir it in. Add some of the M&M's and stir it in. Continue as above until all ingredients have been added. Put mixture into greased angel food cake pan. Let stand for a few minutes.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Melt butter and marshmallows together.
Put popcorn, peanuts and candy in large container.
Pour marshmallows and melted butter mixture over popcorn and candy mixture.
Mix well.
Press into tube or Bundt pan, well-greased, with butter.
When set, ease out onto cake plate.
Melt butter; add marshmallows when butter is warm.
Mix until all is melted.
Pour into a large pan and mix in nuts, popcorn and then M&M's.
Mix well and press down into angel food pan.
Let cool.
Turn out on cake plate.
Keep at room temperature.
It's ready to eat.
Mix M&M's, popcorn and peanuts.
Heat oil, oleo and marshmallows until melted.
Pour over popcorn mixture and stir. Butter angel food cake pan.
Pour mixture into pan.
Leave set in pan for couple of hours.
Turn over on plate.
Should come out easy.
Put popped popcorn aside in a large bowl.
In a mixing pan; melt margarine and marshmallows.
Remove from heat and add baking soda and salt.
Pour over popcorn.
Add peanuts and M&M's; mix carefully.
Grease (2) 9 X 13 pans, or 2 angel food cake pans. Pack into the pans and let cool completely.
Remove from pans and cut as you would cake.
Note:
Be careful when adding M&M's.
If mixture is to hot they will melt and break.
Prepare cake as directed in 13x9 pan,
Pop popcorn.
Mix popcorn, M&M's and nuts in large bowl.
Melt oleo.
Add oil and marshmallows.
Stir over low heat until melted. Stir and cook constantly for 1 minute.
Pour in bowl over popcorn.
Mix.
Press into pans.
This will make any size cake you wish.
It works well in loaf pans also.
Sort through popcorn and remove all \"old maids\" and hard kernels.
Melt margarine and marshmallows until well mixed.
In a large pot, mix popcorn, gumdrops, nuts, M&M's and Milk Duds.
Pour marshmallow mixture over popcorn mixture and mix well.
Grease an angel food cake pan well and pour mixture into it.
Press down firmly into pan.
Best results when you let it stand for 24 hours. Turn upside-down and slice.
Mix margarine, marshmallows, salt and vanilla in saucepan over low heat.
In a bowl mix popcorn with gumdrops.
Pour marshmallow mixture over popcorn mixture.
Mix together.
Wet hands with cold water and shape into balls.
May also be pushed down into a cake pan or bread pan.