Preheat the oven to 350 degrees Fahrenheit and set a 10-12 cup capacity bundt cake pan to the side. Wait to grease it.

Whisk the cake mix and pumpkin pie spice in a large mixing bowl until combined.

Add the pumpkin puree, heavy cream, melted butter, and eggs and mix well until smooth.

Spray the cake pan thoroughly with baking spray or grease with shortening and flour, ensuring to get all the crevices completely.

Pour the cake batter into the pan and gently tap it on the counter to remove air bubbles.

Bake for 38-43 minutes or until the cake bounces back when gently tapped and a toothpick inserted into the center comes out clean.

Allow the cake to cool for exactly 10 minutes and then turn out onto a cake stand or serving plate.

Cool the cake completely before frosting.

To make the frosting, beat the cream cheese spread and powdered sugar in a medium-sized mixing bowl with a hand or stand mixer until well mixed. It will resemble a thick glaze or slightly runny frosting.

Mix in the vanilla extract and, if necessary, gradually mix in 1-2 Tablespoons of heavy cream. You want a very thick glaze that barely runs.

Spread the frosting on top of the cooled cake, allowing it to spread slightly down the sides but not to the bottom of the serving plate.

Garnish with chopped pecans, optional, cut into slices, and serve.