Instructions

Cake

1. Preheat oven to 350 degrees fahrenheit. Grease your bundt pan and set aside.
2. In a large bowl whisk together cake mix, pumpkin pie spice and cinnamon. Then add buttermilk, oil, eggs and pumpkin. Beat on medium speed for 2 minutes until well combined.
3. Scoop out half of the batter and spread evenly around your greased bundt pan. Then place dollops of the cream cheese evenly around the top of the batter. Gently spread into a thin layer around your pan on the top of the batter. Lastly, scoop the remaining batter into the pan and smooth evenly on top.
4. Bake for 38-40 minutes until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10 minutes before tipping out the cake onto a cooling rack. Cool completely before icing.

Caramel Drizzle

1. In a medium sized sauce pan combine the sweetened condensed milk and brown sugar. Stir constantly over medium heat until melted and it begins to boil. Then reduce heat to medium-low and cook for 8-10 minutes until darkened in color and thickened. Stir constantly.
2. Remove the saucepan from the heat and stir in butter, vanilla and salt. Once combined, let it cool for about 8 minutes before drizzling on your cooled cake. (It sets rather quickly when it cools so you still want it to be warm when you drizzle.)

Cinnamon Cream Cheese Frosting

1. In a large bowl, cream the butter, cream cheese and vanilla until light and fluffy. (Take your time beating.) Then slowly add the powdered sugar and beat on medium-low speed until light and fluffy. Lastly add the pinch of salt and cinnamon sugar mixture and mix until combined.
2. Pipe or spread on top of the cake (on top of the cooled caramel drizzle). I piped mine using a closed star tip and looped around the circumference of the cake to create a wreath effect.

Toppings

1. Top your frosting as desired with pie crust cut-outs and candied pecans. You can purchase candied pecans or candy your own. For the pie crust cut-outs you cut out pie crust dough (your favorite recipe or pre-made) and place on a parchment lined baking sheet. Next you sprinkle them with a cinnamon sugar mixture and bake in the oven at 425 degrees for 10 minutes. Allow them to cool before placing them on your cake.