Pumpkin Spiced Bundt Cake

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix

Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.

Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.