When completed, this cake will be shaped like a pumpkin with a stem. Prepare the cake mix as directed on the package. Bake the cake batter in two Bundt pans according to package directions. Let cool slightly, then remove from the pans and allow to cool completely on a wire rack. While the cakes are cooling, in a medium sized bowl, whisk together the pudding mix and mik. Add 1/4 teaspoon red food color and 1/4 teaspoon yellow food color to the pudding and whisk until it turns orange; cover and chill. After the cakes have cooled, place 1 cake on a serving platter, flat side up. Next we need to form a "trench" in one of the cakes so that we can fill the trench with pudding and when placed together, the cakes will stick to form a pumpkin. Without cutting through the bottom of the cake, make a vertical cut 1/2 inch from the outside edge of the cake all the way around the cake, then make another vertical cut (parallel to the first one) 1/2 inch from the inside edge of the cake all the way around the cake. Gently remove the cake between the 2 cuts to form a trench (keep cake that you dug out, it will be used later), being careful not to tear the bottom of the cake; set aside. Fill the trench with the pudding. Place the other cake, flat side down, on top of the first cake, lining up the edges. Set aside 1/2 cup of the frosting. In a medium bowl, combine the remaining frosting with the remaining 1/2 teaspoon red and 1/2 teaspoon yellow food color; mix well. In a small bowl, combine the reserved 1/2 cup frosting with the green food color, stirring until well blended. Fill the center hole of the cake with the reserved cake pieces, allowing one long piece to stick out the top, forming a stem. Frost the cake lightly with the orange frosting; the ridges in the cake should still be visible. Frost the stem with the green frosting. Chill for at least 4 hours before serving.

This recipe comes from; Mr. Food® Cool Cravings Isbn 0-688-14579-5