Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. In 24-cup muffin tin, place 24 paper baking cups. Make the cake batter as directed on the box.
Divide the batter evenly among the muffin cups, about 2/3 full. Place an ice cream cone upside down on the batter in each cup. Bake 16-22 minutes, then remove the cake from the oven and let it cool for about 30 minutes. Remove the paper baking cups and generously frost the cake with frosting. Decorate with desired garnishes such as cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips. Store loosely covered.
