Pumpkin Patch Pull-Apart

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.)

Prepare cake mix as package directs; stir in crushed pineapple and coconut until blended. Spoon a Tbsp into each muffin cup.

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.

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.

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.