INGREEDIANTS

1 box spice cake mix

2 cans of cream cheese frosting

1 16 oz. can pumpkin mix

8 oz. cream cheese

1/4 cup sugar

Make cake mix according to directions except decrease the watter amount by half. Divide the pumpkin pie mix by half, use half in the cake mix and set the rest aside for later. Pour the cake batter in two eight or nine inch pans and bake according to directions. Remove the cake from the oven when a toothpick is inserted and come out clean. Let them cool for at least tree minutes and remove from pans and let cool completely.

While the cake is cooling you can make the filling. Mix the cream cheese and the remainder of the pumpkin. Add sugar to taste, I like to use about 1/4 cup.

When the cake is completely cooled frost the top of the bottom layer with the pumpkin cream cheese filling. Place the second cake on the top. Frost the cake with the cream cheese frosting.