Heat oven to 350°. Generously
coat 1 mini Bundt pan (or 2 pans if you
have them) with nonstick cooking spray.
Prepare cake mix as per package
directions, with butter, eggs, milk and
pumpkin pie spice. Spoon batter into
Bundt cups, filling each halfway. Bake at
350° for 15 to 18 minutes or until dry to the
touch. Cool cakes in pan on a wire rack for
5 minutes, then turn out directly onto rack.
Clean pan, coat again with spray and
make a second batch of cakes. Let cakes
Beat butter in a large bowl
until creamy. Gradually add confectioners'
sugar and milk. Beat on low speed until
good spreading consistency, adding more
milk as needed. Beat in vanilla and divide
frosting into thirds. Tint varying shades of
orange with food coloring.
Trim cakes level and sandwich 2 of them
with a little frosting. Spread frosting on
sandwiched cakes, starting at the bottom
and spreading toward top in lines to
resemble the ridges on a pumpkin. Place
pumpkin in a paper liner. Top with a
pretzel piece trimmed to look like a stem.
Repeat with all cakes, frosting and pretzels,
varying the frosting color for variety.