• Bake cake in two - 8 inch cake pans, according to package directions.
• Cool both cakes on a wire rack until completely cook.

Cheesecake Filling

• In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in Cool Whip.
• Cut each round cake in half, creating 4 layers. Place one layer on a cake plate or the serving plate you will be using. Add about 1/4 of the no-bake cheesecake filling.
• Then add another cake layer. Repeat with remaining cake and no-bake cheesecake filling. After the last cake layer add the remaining no-bake cheesecake filling and top with remaining Cool Whip. Garnish with a sprinkle of pumpkin pie spice.
• Place the entire cake in the refrigerator and chill for 4 hour or until no-bake cheesecake filling is set.
• Slice and serve. Store the leftovers (if there are any) in the refrigerator. Enjoy!