Pumpkin Cake 2 packages (18-1/2 ounces each) banana cake mix 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 cup half-and-half cream 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup chopped pecans BUTTER CREAM FROSTING: 3/4 cup butter or margarine, softened 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 2 to 4 tablespoons milk Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pumpkin Cake cont. Red, yellow and green food coloring Ice cream cone or banana Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

Pumpkin Cake orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. Yield: 12-16 servings. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008