box (15.25 oz.) spicer or devils food cake mix
cup vegetable oil
can (16 oz.) vanilla or chocolate frosting
Orange paste food coloring
Honey wheat pretzel twists, Kit Kat bars or Twix bars for stems
cup corn syrup
Assorted colored sugars or sprinkles
Cake: Heat oven to 350 degreees. Grease and flour two 12-cup mini Bundt cupcake pans (2 1/2 inches across top;). Prepare cake mix according to package directions with eggs and oil, but using buttermilk in place of water. Spoon batter into prepared pans, filling halfway full (about 2 T. batter in each). *Bake at 350 for 15 to 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to a wire rack; cool in pans for 5 minutes. Invert and cool completely. Use a small knife to trim domed top from each cake to make level. *Tint vanilla frosting orange, if desired. Spread a small amount of frosting on top of trimmed side of a cake. Place another trimmed cake, cut-side down, on top of frosting to make a small pumpkin shape. Repeat to make 12 mini cakes. *Decorate: For frosted cakes, spread some of the frosting all over a mini cake to cover. Use a small spatula to spread frosting in ridges, starting from bottom to top. Add a trimmed candy bar piece on top as the stem. *For sugared cakes, microwave corn syrup for 3 to 5 seconds. Brush over an assembled cake, then roll cake in colored sugar to coat lightly. Add a candy or pretzel stem on top. *For glazed cakes, microwave 1/4 cup of the frosting for 5 to 7 seconds until smooth but not too thin. Spoon on a little on top of a mini cake, allowing it to drip down the side. Add sprinkles while frosting is still wet. Add a trimmed candy or pretzel piece on top as stem.