Pumpkin Pie Cake

Since I'm "pumpkin obsessed" I knew right away that I had to make this pumpkin layered dish!! The pumpkin and cake layers in the dessert magically switch places during baking which results in an amazing pie and cake combination. The fluffy cream cheese frosting on top makes it even more memorable!! Take this delicious treat to your next fall get together!!!

PUMPKIN PIE CAKE

adapted from a recipe on www.bettycrocker.com

CAKE LAYER
   1 box spice cake mix
   1 cup water
   1/2 cup vegetable oil
   3 eggs

PUMPKIN LAYER
   1 can (15 oz) pumpkin
   1 cup packed brown sugar
   1 cup half & half
   3 eggs
   2 teaspoon pumpkin pie spice
   1/2 teaspoon salt

FROSTING
   1 package (8 oz) cream cheese, softened
   3/4 cup powdered sugar
   1 teaspoon vanilla
   1/8 teaspoons salt
   2 cups heavy whipping cream
   Pumpkin pie spice

1. Heat oven to 350 degrees. Spray bottom only of 13 x 9 inch pan with cooking spray.

2. In a large bowl, beat CAKE LAYER ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread into greased cake pan.

3. In another large bowl, mix PUMPKIN LAYER ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.

4. Bake 50 to 55 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 2-4 hours to chill.

5. In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.