Looking for the perfect dessert for your Fall or Halloween gathering? This is a delicious and fun recipe that your guests will enjoy!
4 eggs, beaten
2 cups sugar
1 cup oil
15 ounces can pumpkin
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 ½ teaspoons cinnamon
Cream Cheese Frosting:
8 ounces pkg. cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar
2 – 3 tablespoons milk
Combine eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is lemon-colored and thick. Blend in pumpkin; set aside.
In another bowl, whisk together flour, salt, baking soda and cinnamon. Add 1/2 cup at a time to the pumpkin mixture, blending well after each addition.
Pour batter into a lightly greased 13″x 9″ baking pan and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean.
If using a Bundt® pan, bake for 30 minutes at 350 degrees, then reduce temperature to 325 degrees for an additional 20 to 25 minutes. Check for doneness.
Cool completely before frosting.
Repeat the above to make the make two cakes. Invert one on top of the other to create the pumpkin.
Prepare Cream Cheese Frosting reserving 1/2 cup for stem.
Tint frosting with orange food coloring.
Drizzle over cakes.
Tint remaining frosting green.
Frost an ice cream cone with green frosting and invert for the stem.
Sprinkle with edible glitter.