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Great Pumpkin Cake 

Joanne teaches us how to turn a regular bundt cake into a pumpkin. Philadelphia cream cheese makes a great frosting that your guests will love.
prep time
30 min
time
1 hr 20 min
servings
Makes 24 servings

what you need

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  •   Few drops each green, red and yellow food coloring
  • 1  COMET Cup

  • 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 until well blended. Gradually beat in sugar until well blended. Spoon 1/2 cup frosting into small bowl; stir in green food coloring until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining 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.

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