Spice Pumpkin Cake

This wonderfully moist cake has pumpkin, crunchy nuts and a creamy vanilla icing. Enjoy the warm and spicy aroma as you apply your own decorative touches.
Hands On Time: 30 minutes
Total Time: 2 hours 30 minutes
1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix2 large eggs
1 cup water1 cup canned pumpkin
1 cup chopped nuts2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

green, red and yellow food coloring1 flat bottom ice cream cone

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.

Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.

Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting

Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.

Makes 12 to 16 servings