Pre-heat your oven to 170c/325f, then grease and line two round 6 inch cake tins.

In a large bowl, add in the butter, pumpkin puree, pumpkin pie spice, vanilla and both sugars. Beat these together on high speed for 5 minutes. If you are making this by hand, just whisk aggressively for as long as you can.

Add 2 of the eggs into this, whisk until combined, then whisk in the remaining 2 eggs.

Now add in the flour and milk, whisk just until you get a smooth batter.

Pour this into your cake tins then bake for around 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Mix together the milk, sugar and pumpkin pie spice. At this point the pumpkin pie spice will form into clumps in the milk, this is ok.

Heat this in the microwave for 30 seconds then mix. Keep repeating this until both the sugar and pumpkin pie spice has dissolved in the milk. You don't need the milk to boil or get too hot, you just want to heat it until everything has dissolved.

Now add in the vanilla.

Brush this milk mixture onto the cakes whiles they're still warm, then leave the cakes to cool completely.

In a large bowl, add the butter and beat for about 1 minute. Then add in the icing sugar, corn flour and vanilla. Mix until the icing sugar has all incorporated, then beat for 5 minutes.

Now add in the cream cheese and mix just until you get a smooth frosting.

Leave this in the fridge until you're ready to use it.

Once the cakes have completely cooled, you can put everything together.

I like to cut the top of the cakes off, to get even layers, but you don't have too.

Add a layer of the cream cheese frosting in between the cakes, then decorate however you like!