Cooks Recipes | Great Pumpkin Cake Recipe

Great Pumpkin Cake

2 (18.25-ounce) packages carrot or spice cake mix with pudding 2 (8-ounce) packages cream cheese, softened 1/2 cup butter, softened 8 cups powdered sugar Few drops each: green, red and yellow food colorings 1 flat-bottom type ice cream cone

Prepare and bake cake mixes in 2 (12-cup) fluted tube pan as directed on packages. Cool 10 minutes in pan. Remove from pans to wire rack; cool completely.
Beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.
Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended.
Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and set remaining green frosting aside for later use.
Add red and yellow food colorings to remaining white frosting to tint it orange.
Trim cake tops to flatten; reserve trimmings for snacking or another use. Place one cake, rounded-side down, on serving plate. Spread with thin layer of orange frosting. Top with remaining cake, rounded-side up, to resemble a large pumpkin. Spread with orange frosting.
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 to resemble a pumpkin.

Makes 48 servings.

Cook's Tip: Ony one Bundt pan? Then bake each cake one at a time.