The Great Pumpkin Cake

1. 1

   Prepare cake batter and bake in 12-cup fluted tube pan as directed on package.

2. 2

   Cool in pan 10 min.

3. 3

   Invert cake onto wire rack; remove pan.

4. 4

   Cool cake completely.

5. 5

   Meanwhile, beat cream cheese and butter in bowl with mixer until blended.

6. 6

   Gradually add sugar, mixing well after each addition.

7. 7

   Remove 1/2 cup of the cream cheese frosting; place in small bowl.

8. 8

   Stir in green food colouring until well blended.

9. 9

   Spread half the green frosting onto outside of ice cream cone; set aside.

10. 10

    Reserve remaining green frosting for later use.

11. 11

    Add red and yellow food colourings to remaining white frosting to tint it orange.

12. 12

    Spread onto cake.

13. 13

    Invert ice cream cone in hole in top of cake for the pumpkin's stem.

14. 14

    Pipe the reserved green frosting in vertical lines down side of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.