The Great Pumpkin Cake
Prep Time: 45 Mins
Yields: 24 servings
2 boxes Betty Crocker® SuperMoist® Yellow Cake Mix
2 1/2 cups water
2/3 cup oil
Frosting and Decoration
1/2 teaspoon Betty Crocker® Orange Gel Food Color
2 cans (1 lb each) Betty Crocker® Rich & Creamy® Vanilla Frosting
1 flat-bottom ice cream cone
1/2 cup Betty Crocker® Rich & Creamy® Chocolate Frosting (from 1-lb can)
2 pieces candy corn
1 Betty Crocker® Fruit by the Foot® Green Chewy Fruit Snack Roll (from 5-oz box) or lime wedge candy jellies
Instructions: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 12-cup fluted tube pan. Make and bake 1 cake mix as directed on box, using 1 1/4 cups of the water, 1/3 cup of the oil and 3 of the eggs. Cool cake in pan 15 minutes. Remove from pan; place on cooling rack. Cool completely, about 1 hour. Repeat for second cake, using remaining cake mix, water, oil and eggs.
2. Stir 1/4 teaspoon of the orange food color into each can of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
3. Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining 1/4 cup chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth with frosting on pumpkin. Add candy corn for teeth.
4. Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from fruit snack roll; place near stem. To serve cake, cut slices from top cake before cutting bottom cake.