Shelly's Recipe

PUMPKIN CAKE

Category: Cakes from Cake Mixes

2 pkg banana cake mix
2 tbsp butter
2 tbsp flour
1/2 cup half and half cream
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup chopped pecans

Butter Cream Frosting
3/4 cup butter, softened
3/4 cup shortening
6 cups confectioners sugar
1 tsp vanilla extract
2 tbsp milk (up to 4 tbsp)
Red food coloring
Green food coloring
Yellow food coloring
Ice cream cone or banana

Prepare and bake cakes in 12 cup fluted tube pans according to pkg ; 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. Level the bottom of cake. Spread one cake bottom with the filling; put cake bottoms together to form a pumpkin. Set aside.

In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is red. Combine red and yellow food coloring to make 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 inch. 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.