Preheat oven and prepare cake mix according to package directions for a 12-cup fluted tube pan.

Bake the cake as directed on the package.

Let the cake cool in the pan for 10 minutes.

Remove the cake from the pan and place it on a wire rack to cool completely.

In a small bowl, beat cream cheese and butter with an electric mixer on medium speed until creamy.

Gradually add powdered sugar, beating after each addition until the frosting is light and fluffy.

Remove 1/2 cup of the frosting and place it in a separate small bowl.

Add green food coloring to the small bowl and stir until well blended.

Spread half of the green frosting onto the outside of an ice cream cone and set aside to dry.

Set the remaining green frosting aside for later use in piping.

Add red and yellow food colorings to the remaining white frosting and mix to tint it orange.

Place the cooled cake, rounded-side up, on a serving plate.

Spread the orange frosting over the cake to resemble a pumpkin.

Invert the ice cream cone into the hole in the top of the cake to create the pumpkin's stem.

Pipe the reserved green frosting in vertical lines down the side of the cake to resemble pumpkin ridges.