PUMPKIN LAYERED MAGIC CAKE

1 box super moist yellow cake mix

1 15-ounce can pumpkin

1 cup brown sugar

1 cup half-and-half

3 eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 package cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

2 cups heavy whipping cream

Preheat oven to 350 degrees. Spray bottom of 9- by 13-inch pan with cooking spray. Beat cake mix as directed on box and pour into pan. Mix pumpkin, brown sugar, half-and-half, eggs, pumpkin pie spice and salt until smooth. Carefully spoon pumpkin mixture over cake batter in pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool and then refrigerate for at least four hours. Beat cream cheese, powdered sugar and vanilla until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over chilled cake. Sprinkle lightly with additional pumpkin pie spice. Store in refrigerator.