Preheat oven to 350 degrees. Cover a bundt pan with heavy duty aluminum foil, wrapping tightly. Use two layers if you are concerned about the sturdiness. Using a sharp knife poke 12 small holes around the circle. Insert sugar cones so they are secured upright for filling and baking. If you are making 24 you will only do half at a time.
Prepare cake mix as directed on box. Fill each sugar cone 2/3 full. Bake on the second to lowest rack for 13-15 minutes or until tops spring back when gently pressed. Remove and allow to cool.
When cones are fully cooled, trim the tops with a serrated knife to create a flat surface.
Frost the cake tops with vanilla buttercream frosting, cap with a Fudge Stripe Cookie. Allow frosting to set.
DECORATE!!!! This is the fun part- use colored frosting and sprinkles to make beautiful edible Christmas trees!
**Note: If you decide to make 12 trees and an 8 inch cake, grease an 8-inch cake pan lightly with cooking spray. Pour remaining batter into the pan. Bake according to directions on the box for a 2 8-inch cakes. Allow cake to cool and decorate as desired.