Pumpkin cake made in an ice cream cone is one of the most creative favorites—and hiding in the cone is a vast amount of beta-carotene-cancer-fighters—the pumpkin!

INGREDIENTS | SERVES 18

Cake:

• 1 package prepared carrot-cake mix
• 1 cup canned solid pumpkin
• 3 eggs
• 1/3 cup canola oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 18 cake cones

Frosting:

• 2/3 cup confectioners’ sugar
• 1/4 cup canned solid pumpkin
• 3/4 teaspoon vanilla extract
• 1 (8-ounce) package low-fat cream cheese

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine the carrot cake mix, pumpkin, eggs, oil, water, vanilla extract, brown sugar, and cinnamon. Beat with an electric mixer for 2 to 3 minutes, until well blended.

3. Line up cake cones, and spoon batter among the 18 cones, filling about 2/3 to 3/4 full.

4. Bake in the oven for 25 to 30 minutes, until toothpick comes out dry. Cool on a wire rack.

5. To prepare icing, mix together confectioners’ sugar, 1/4 cup pumpkin, vanilla extract, and cream cheese. Beat with electric mixer, until frosting is smooth. Spread each cone with frosting.