Method:

• Heat oven to 325°F (160°C). Lightly grease or spray with non-stick spray 2-qt (2 L) round casserole or 2 1/2 -qt (2.5 L) ovenproof bowl. Make one cake mix as directed on package, using water, oil and eggs. Pour batter into casserole.
• Bake cake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in centre comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food colouring to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup (150 mL) of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
• Trim ice cream cone to desired height for stem. If desired, paint cone with a mixture of 1 tbsp (5 mL) water and 3-4 drops green food colouring. Place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from Fruit Roll-Ups. Place on frosted cake to form face. Store tightly covered at room temperature.