Preheat oven to 350° F. Prepare a large baking dish by either spraying the bottom with nonstick cooking spray or lining it with parchment paper.

In a large bowl, whisk all of your dry ingredients together for the cake - flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

In another large bowl (or in the bowl of your stand mixer), whisk together the oil, eggs, sugars, pumpkin puree, and vanilla extract.

Slowly incorporate the dry ingredients into the wet ingredients. When fully combined, you can pour it into the prepared baking dish and spread out evenly.

First, in a small bowl, mix together your spices: salt, cinnamon, ginger, and cloves. Then in a large bowl, stir together the 2 cans of pumpkin puree, sugar, and eggs. Add in the spice mix and combine. Lastly, stir in the evaporated milk and combine well.

Use a spoon or rubber spatula to then spread the pie filling over the top of the cake batter. Bake this all together for 30-36 minutes or until a fork comes out of the center without crumbs, depending on your oven.

In the stand mixer, beat the butter and cream cheese together with the paddle attachment until the lumps smooth out. Note: the closer your ingredients are to room temperature, the better they’ll incorporate.

Then mix in the confectioner’s sugar, salt, and maple syrup and stir until smooth. Taste test before adding in more sugar to make it to your liking.

Once the cake has cooled to room temperature, you can frost the cream cheese frosting all over using an offset spatula.