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1
Prepare cake batter and bake as directed on package in 12-cup fluted tube pan or 10-inch tube pan.
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2
Cool cake in pan 10 min.
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3
Loosen cake from sides of pan with knife.
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4
Invert cake onto wire rack; gently remove pan.
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5
Cool cake completely.
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6
Place cake on serving plate.
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7
Cut 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside.
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8
With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake, being careful to not cut through to bottom of cake.
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9
Remove and save cutout for snacking or other use.
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10
Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min.
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11
Remove 1/2 cup pudding; place in small bowl.
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12
Add remaining milk to 1/2 cup pudding; stir in 2 to 3 drops of the green food coloring.
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13
Refrigerate until slightly thickened.
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14
Meanwhile, gently stir COOL WHIP into remaining pudding in medium bowl.
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15
Stir in 2 to 3 drops each of the red and yellow food coloring to make the mixture orange.
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16
Refrigerate until ready to use.
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17
Spoon thickened green pudding into tunnel of cake.
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18
Top with fruit snacks.
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19
Replace top of cake.
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20
Frost cake with orange pudding mixture.
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21
Decorate with Halloween candies and sprinkles.
