Great Pumpkin Cake

Someone may have to take my new Kraft Philadelphia Classic Recipes cookbook away from me. I have so many pages marked to try, and I want to try them all at once. I chose a seasonal one today, and I had a great time baking the Great Pumpkin Cake.

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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.

Frost the ice cream cone with the green frosting, then frost the cake with the orange-tinted frosting. I used a #3 tip to make the green lines down the sides of the pumpkin. The frosted ice cream cone should be inserted upside down into the hole in the center of the cake to represent the stem.

Here's the Great Pumpkin Cake right out of the pumpkin patch. Add this cake to the Creepy Popcorn Hands for part of your Halloween party menu.