1 package cake mix (any flavor)
8 ounces PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 COMET Cup
PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package.
Cool 10 minutes in pan.
Remove from pan to wire rack; cool completely.
BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy.
Gradually add sugar, beating until light and fluffy 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.
Set remaining green frosting aside for later use.
ADD red and yellow food colorings to remaining white frosting to tint it orange.
Place cake, rounded-side up, on serving plate.
Spread with orange frosting 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 (see Tip).
How to Pipe Frosting:
Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes.
Simply spoon the frosting into the bag and seal the bag.
Cut off a tiny piece from one of the bottom corners of the bag.
Twist the bag at the top and holding the bag with one hand, guide the tip with the other.
When you're done, the whole bag goes right into the garbage for easy cleanup!
For a more rounded Great Pumpkin Cake, use a tall 12-cup fluted tube pan.
As the cake bakes, it rises and forms a rounded top.
When cake is unmolded (upside-down), the bottom of the cake will be rounded.
Place black gumdrops on sheet of wax paper sprinkled with additional sugar.
Use a rolling pin to thinly flatten each gumdrop, turning frequently to coat both sides with sugar.
Cut into desired shapes with a sharp knife.
Use to decorate frosted cake to resemble a jack-o'-lantern.