Great Pumpkin Cake
1 package (18.25 ounces) cake mix, any flavor
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Wilton orange and leaf green icing colors
1 ice cream cone
Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.
Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
Add orange food coloring to remaining white frosting; stir until well blended. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.
The mix I used was a Duncan Hines butter golden cake. I put my cake in the freezer for a while before I frosted it.