Great Pumpkin Cake

• 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 ice cream cone

1. Prepare cake batter and bake in 12-cup fluted tube pan as directed on package.
2. Cool in pan 10 min.
3. Invert cake onto wire rack; remove pan.
4. Cool cake completely.
5. Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended.
6. Gradually beat in sugar.
7. Spoon 1/2 cup frosting into small bowl; stir in green food coloring.
8. Spread half the green frosting onto outside of ice cream cone; set aside.
9. Reserve remaining frosting for later use.
10. Add red and yellow food colorings to remaining white frosting to tint it orange.
11. Spread onto cake.
12. Invert ice cream cone in hole in top of cake for the pumpkin's stem.
13. Pipe reserved green frosting in vertical lines down side of cake to resemble pumpkin.

yellow cake, philadelphia cream cheese, butter, powdered sugar, green, cream cone

Taken from www.kraftrecipes.com/recipes/great-pumpkin-cake-75463.aspx (may not work)