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Originally shared on the web 09/04/2012

4 eggs, beaten
2 c. sugar
1 c. oil
15-oz. can pumpkin
2 c. all-purpose flour
1 t. salt
2 t. baking soda
1-1/2 t. cinnamon
8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 t. vanilla extract
1-1/2 to 2 c. powdered sugar
2 to 3 T. 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 pumpkin mixture, blending well after each addition. Pour batter into a lightly greased 13"x9" 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. While cake is cooling, blend cream cheese, butter and vanilla in a bowl. Stir in as much powdered sugar and milk as needed to achieve desired consistency. To make the pumpkin cake as shown, make two recipes, making two cakes. Invert one on top of the other. Reserve 1/2 cup frosting 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 green glitter.