Christmas Tree Coffee Cake

Heat oven to 350. Grease 15 1/2* 10 1/2* 1" jelly roll pan; line with waxed paper; grease paper. Prepare cake mix according to pack directions for "lite" recipe, beating in orange peel. Pour batter into pan; bake 20 minutes or until wooden pick comes out clean. Cool cake in pan at least 15 minutes. Invert onto board covered with waxed paper; lift off pan; peel away paper from bottom of cake. Cool completely. While cake cools, from lightweight cardboard, cut triangle pattern in one or more of the following sizes: 4" base, 5 1/2" sides; 3" base, 4" sides; 2 1/2" base, 3 1/2" sides; 2 1/4" base, 2 3/4" sides. Using cardboard patterns, cut triangles of cake, turning & fitting patterns, as necessary, to use all of cake. Take care to remove waxed paper from under cake. In large bowl with mixer at medium speed, beat butter, cream cheese & vanilla until light & fluffy. Gradually beat in confectioners' sugar; beat 5-7 minutes until thoroughly blended & smooth. Remove half of frosting & stir in green food coloring to desired shade. Using flexible metal spatula, spread frosting over top & sides of cake triangle, smoothing it on or swirling gently to resemble tree branches. Decorate cakes as desired with candies, colored sugars, assorted sprinkles & nonpareils. Using tip of small knife, gently hollow out small area in center of bottom edge of each tree; insert caramel roll or licorice sticks for trunks.