Great Pumpkin Cake

By melanieroe

Prep Time: 30 min
Total Time: 2 hr 30 min

Nutrition Information
Calories 260 Total fat 11 g Saturated fat 4 g Cholesterol 40 mg Sodium 200 mg Carbohydrate 38 g Dietary fiber 0 g Sugars 31 g Protein 2 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 2 %DV

Ingredients

• 1 pkg. (2-layer) cake mix, any flavor
• 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 COMET Cup

Details

Servings 24
Adapted from kraftfoods.com

Preparation

Step 1

PREPARE cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.

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.