Halloween Pull Apart Cake

Halloween Pull Apart Cake

• Mini–cupcake liners
• 1 box(es) (18 oz) carrot cake mix
• 1 can(s) (8 oz) crushed pineapple
• 1 cup(s) sweetened flaked coconut
• 4 1/2 cup(s) vanilla or cream cheese frosting
• Orange and green gel food color
• 1 cup(s) chocolate frosting

Directions

1. Heat oven to 350ºF. Line miniature muffin pans with paper liners. (Don't worry if you have only one pan. After baking a batch, remove baked cupcakes to rack. Then just place the pan in your freezer to cool down quickly before lining and baking the next batch.)
2. Prepare cake mix as package directs; stir in crushed pineapple and coconut until blended. Spoon a Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cupcakes cool in pan on wire rack 5 minutes before removing to rack. Cool completely.
4. Tint 4 cups vanilla frosting orange. Tint remaining 1⁄2 cup vanilla frosting green. Spoon green and chocolate frosting into separate quart-size ziptop bags and snip off a tiny corner for piping.
5. On a 20 x 16-in. flat platter, arrange cupcakes into a pumpkin shape. Frost body of pumpkin orange. With skewer, sketch face onto pumpkin as a guide; pipe face and stem with chocolate frosting. Pipe green frosting for leaves and vines.