The Great Pumpkin Cake
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes 24 servings
1 pkg. (2-layer) cake mix, any flavor
***cake will need water, oil & eggs (see box for amount needed)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups Powdered sugar
Few drops each: green, red and yellow food coloring
1 Flat-bottom ice cream cone
- Heat oven to 350 degrees. Prepare the cake batter (just follow the directions on the box) and bake in 12-cup fluted tube pan. Cool in pan 10-15 min. Remove cake from pan and place onto wire rack; remove pan. Cool cake completely (about 1 hour).
- Meanwhile, beat cream cheese and butter in medium bowl with mixer on medium speed until well blended. Gradually add sugar, beating until well blended 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 reserve remaining green frosting for later use.
- ADD red and yellow food colorings to remaining white frosting to tint it orange. 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 (TIP: You can use a plastic ziplock bag to pipe. Place frosting in bag, seal, and cut a tiny whole in the corner of the bag. Squeeze icing onto cake.)
|Made by the Summers’ Family for our 7th Annual Pumpkin Carving Party.|
***Recipe taken from http://www.kraftrecipes.com/recipes/great-pumpkin-cake-65453.aspx