Boo-tiful Pumpkin Cake

Ingredients

• 2 teaspoons baking soda 
• 0.3 cup butter softened
• 15 ounce pumpkin puree canned
• 1.5 teaspoons cinnamon 
• 8 ounce cream cheese softened
• 4  eggs beaten
• 2 cups flour all-purpose
• 2 tablespoons milk 
• 1 cup cooking oil 
• 1.5 cups powdered sugar 
• 1 teaspoon salt 
• 2 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• baking pan
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. 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.
2. Add 1/2 cup at a time to the pumpkin mixture, blending well after each addition.
3. 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.
4. To make the pumpkin cake shown, prepare the recipe twice, making 2 cakes. Invert one on top of the other. Prepare Cream Cheese Frosting reserving 1/2 cup for stem. Tint frosting with orange food coloring.
5. Drizzle over cakes. Tint remaining frosting green. Frost an ice cream cone with green frosting and invert for the stem.
6. Sprinkle with edible glitter.