Pumpkin Cake

• 2 12 ounces banana cake mix
• 2 tablespoons butter (OR margarine)
• 2 tablespoons flour
• 12 cup light cream
• 12 cup sugar
• 12 teaspoon salt
• 1 teaspoon vanilla extract
• 12 cup pecans (chopped (optional)
• 34 cup butter (OR margarine)
• 34 cup shortening
• 6 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk (more or less)
• 2 cups red yellow & Green food coloring

1. Bake in TWO 12 cup fluted tub pan.
2. FILLING: Melt butter in a sauce pan.
3. Stir in flour to form a smooth paste.
4. Gradually add cream and sugar, stirring constantly until thick.
5. Boil 1 minute then remove from heat.
6. Stir in the vanilla and salt (optional) Fold in pecans and let cool.
7. Cut thin slice off the bottom of each cake.
8. Spread one cake bottom with filling; put cakes together with bottoms together.
9. set aside.
10. FROSTING: In a mixing bowl, cream butter and shortening.
11. Beat in sugar and vanilla.
12. Add milk until desired consistency is reached.
13. Combine red and yellow food coloring to make orange; tint about 3/4's of the frosting orange.
14. Tint remaining frosting green.
15. ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem".
16. Put a dollop of frosting on the glass and top with an ice cream cone or banana.
17. Cut the cone or banana to the correct length; frost with green frosting.
18. Frost cake with orange frosting.
19. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue.

cake mix, butter, flour, light cream, sugar, salt, vanilla, pecans, butter, shortening, sugar, vanilla, milk, red yellow

Taken from www.food.com/recipe/pumpkin-cake-266835 (may not work)