For the cake
For the caramel Buttercream
Preheat the oven to 140°C/gas mark 1. Grease a 10-cup (2.5L) Bundt pan and dust it with flour, tapping out any excess. If you have two the same size, grease both, otherwise we’ll be using the same mould twice to make two cakes.
Place the eggs, sugar and oil in the bowl of an electric mixer and beat until light and creamy – about 8 minutes. In a separate bowl, mix together all the dry ingredients. Add the dry ingredients gradually to the egg mixture until combined, then add the pumpkin purée.
Spoon half the batter into the Bundt tin and bake in the preheated oven for 1 hour or until a skewer inserted into the cake comes out clean. Cool the cake in the pan for 20 minutes on a rack, then tap out to cool completely. Clean the mould, prepare it as before and bake the remaining cake batter to form two layers.
To make the buttercream, place the butter and half the icing sugar in the bowl of an electric mixer fitted with a whisk attachment and cream until light and fluffy – about 8 minutes. Add the rest of the icing sugar, caramel and milk and whisk well. Use the frosting to sandwich the two Bundt cakes on top of one another.
To make the orange glaze, combine the icing sugar and milk to make a thick frosting the consistency of honey. Tint a small amount green and the rest orange. Spread the orange frosting over the top of the cake and allow it to drip down the sides. Cover the ice cream cone in green frosting and insert it into the middle to form the stem.