• Preheat oven to 350°F/177°C. Spray a 12-cup bundt pan with non-stick cooking spray.
• To make the cake, in a large mixing bowl, combine the dry ingredients, cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice, and whisk together. Set aside.
• To make the cream cheese filling, in a medium mixing bowl, whisk together the 8-ounce package of cream cheese, ⅓ cup white granulated sugar, and 1 egg until well combined and smooth. Set aside.
• To assemble the cake, pour half of the pumpkin cake batter into the bundt pan. On top of the cake batter, pour the cheesecake mixture. Top with the rest of the batter.
• Place bundt pan on a baking sheet and place in the preheated oven to bake for 45 minutes or until a toothpick inserted comes out clean.
• Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.

Cake Glaze

• In a medium mixing bowl whisk together the (4 ounces) cream cheese and butter until smooth.
• Whisk in the confectioner's sugar until incorporated into the cream cheese mixture.
•  If the glaze is too thick, add a Tablespoon of water at a time until the desired consistency. Drizzle or spoon the glaze all over the cake.
• Once the cake is completely cooled, drizzle or spoon the glaze all over the cake.
• Slice, serve, enjoy!