Popcorn Cake

Combine the melted margarine and corn oil in a large bowl, stirring until well blended.

Add the marshmallows to the oil mixture and stir constantly over low heat or in a microwave-safe bowl in 30-second intervals until the marshmallows are completely melted and smooth.

Fold the popped corn into the melted marshmallow mixture using a large spatula or wooden spoon, working gently to coat all kernels evenly without crushing them.

Mix in the peanuts and gum drops, distributing them evenly throughout the popcorn mixture.

Transfer the warm mixture to a buttered or greased 9-inch round cake pan or ring mold, pressing it down gently but firmly to form a cohesive cake shape.

Allow the popcorn cake to cool at room temperature for 10 minutes until it holds its shape firmly.

Invert the pan onto a serving plate and remove the mold, or serve directly from the pan if preferred.