Thanksgiving Cake

Directions

• Preheat oven to 350°. In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in baking chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12-cup fluted tube pans.
• Bake until a toothpick inserted in the center comes out clean, 20 minutes for cupcakes and 40-45 minutes for cakes. Cool in pans, 25 minutes; remove to wire racks to cool completely.
• Level the bottom of each cake. Spread one cake bottom with frosting; place cake bottoms together to form a pumpkin. Set aside.
• Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
• Place one cupcake right side up in the center of the cake to support the stem. Place a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting.
• With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.