4 c. all-purpose flour
1 c. sugar
4 tsp. pumpkin pie spice
3 tsp. baking soda
1 1/2 tsp. baking powder
6 lg. eggs
1 1/3 c. vegetable oil
4 tsp. vanilla extract
1 (30 oz.) can pumpkin pie mix
2 c. chopped walnuts
Vanilla icing
Food coloring
1/3 unpeeled banana
1 cherry fruit roll

Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, stir 2 cups of the flour, 1/2 cup of the sugar, 2 teaspoons of pumpkin pie spice, 1 1/2 teaspoons of the baking soda and 3/4 teaspoon of the baking powder.

In a small bowl, mix 3 of the eggs, 2/3 cup of the vegetable oil and 2 teaspoons of the vanilla. Stir this mixture plus 1 1/2 cups of the pumpkin pie mix and 1 cup of the walnuts into the flour mixture. Spread the batter into the pan. Bake for 50 minutes; cool in the pan for 10 minutes. Remove from the pan and cool completely. Repeat procedure to make a second cake.

Spoon 1/3 cup of the frosting into a cup; tint green for the stem. In a bowl tint remaining frosting orange for the pumpkin. Cut a 1/2-inch thick slice across (not fluted side) of each cake to make it flat. Use cut-off cake another day.

Place one cake, fluted side down on a plate, spread cut side with 3/4 cup of the orange frosting. Top with the second cake, fluted side up. Fill in hole with foil-covered cardboard round as a base for the stem. Frost the cakes with remaining orange frosting. Place a banana on cake for stem; frost with green frosting. From the fruit roll, cut out jack-o-lantern's eyes, nose and mouth; attach.

Serves 30.