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Pumpkin Patch Party Cake 

Prep time: 1 hrs
Cook Time: 50 min
Yield: 24 servings

Ingredients:

Crisco® Flour No-Stick Spray
CAKE
2packages Pillsbury® Funfetti® Halloween Cake
2cups water
2/3cup Crisco® Pure Vegetable Oil
6 whole eggs
OR 8 egg whites
FROSTING AND DECORATION
2 (15.6 oz.)cans Pillsbury® Halloween Funfetti® Frosting
1 flat bottom ice cream cone
1/2cup Pillsbury® Chocolate Fudge Frosting
Candy, including candy corn, for decorations (optional)

Preparation Directions:

1.HEAT oven to 350°F. Spray a 12-cup fluted tube pan with flour no-stick cooking spring. Prepare and bake 1 cake mix according to package directions. Cool 15 minutes; remove from pan. Cool completely. Repeat with remaining cake mix.
2.PLACE 1 cake, rounded side down, on serving plate. Spread top with 1/3 cup orange-colored frosting. Place second cake, rounded side up, on top of first cake. Frost cakes with remaining orange-colored frosting.
3.FROST outside of cone with 1/4 cup chocolate fudge frosting. Place remaining chocolate fudge frosting in small resealable food storage bag. Cut tiny hole in bottom corner of bag. Draw eyes, nose and mouth on pumpkin with frosting. For teeth, use candy corn. Insert cone in center of cake, forming stem of pumpkin.
TIP*For a brighter orange color, stir 3/4 teaspoon yellow and 1/4 teaspoon red food coloring into frosting. If necessary, before assembling, trim cakes to form flat surfaces.
 High Altitude (above 3500 ft.):
1.SEE package for directions.