autumn double-cake (part one)

okay, i forgot to blog this phenomenal cake that i invented because i intended to play it close to my chest until almost thanksgiving, and now thanksgiving is tomorrow and i haven't posted it and i meant to do it in time for thanksgiving, so here are instructions, if not a recipe.

basic plan:

1. in a spring form pan, bake a spice cake from the recipe of your choice. (i use the spice cake adaptation of the "lightning cake" recipe from the joy of cooking but use pumpkin pie spice blend instead of whatever the spices called for are.)
2. next, in the same pan (or same-sized pan), make a cheesecake with crust only on the bottom and the crust mixture spiced with pumpkin pie spice blend. (i use this recipe, sans topping-- and the helpful hints? they are totally helpful.)
3. after both cakes are cool, so, several hours later, plate the cheesecake and put the spice cake on top of it. (you can use a little caramel sauce or cream cheese frosting to secure it if you want, but probably don't need to.)
4. either frost with a crumb coating of cream cheese frosting and top with butterscotch pudding or drizzle with caramel sauce and top with lightly-spices whipped cream.

so, what i really love about this cake is, once you get the idea, you can make it ANYTHING. you can make it chocolate and vanilla. neapolitan. chocolate-cherry. strawberries and cream. gingerbread. do you see where i'm going with this?

i'll post the full recipe later.

(oh, and i also made this for my mom's birthday. hi, mom's boss!)