Cooking spray
1 package yellow cake mix
1/3 cup cooking oil
4 eggs
2 cans mandarin orange segments, divided (11 oz. each)
1 package vanilla instant pudding mix (3.4 oz.)
1 carton frozen whipped topping, thawed (8 oz.)
green food coloring

Preheat oven to 350°F. Evenly coat a 13 x 9-inch baking pan with cooking spray. In a large bowl, stir together cake mix, oil, eggs, and 1 can oranges with juice. Beat at medium speed for 4 minutes, or until well blended. Pour batter evenly into prepared pan. Bake approximately 30 to 35 minutes until the top springs back when lightly pressed and wooden picks or cake tester inserted near the center comes out clean. Cool thoroughly on wire rack.

For topping, drain and reserve juice from remaining can of orange segments. Set oranges aside. In a small bowl, stir together juice and pudding mix until well blended. In a medium bowl, fold the pudding mixture into whipped topping until no streaks of white remain. Reserve 1/3 cup of the topping in a small bowl. Spread remaining topping evenly over the cake. Add 2 drops green food coloring to reserved topping; stir well. Spoon mixture into a decorating bag fitted with a star tip. Position four orange segments next to each other on topping to create 12 "pumpkin halves." Position decorating bag at the top of each "pumpkin," and press lightly to make a stem for each.

Hint:
If you do not have a decorating bag, spoon green mixture into a resealable plastic sandwich bag. Squeeze mixture into one corner of the bag. Snip off tiny bit of bag corner with scissors to create a decorating tip.

NUTRIENT COMPOSITION
Per Serving of 1/12 Recipe (without food coloring):
367 Calories; 4 gm protein; 15 gm fat; 53 gm carbohydrates; 95 mg calcium; 91 mg phosphorus; 1 mg iron; 410 mg sodium; 90 mg potassium; 71 mg cholesterol.