BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven. Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry gelatin mix 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
BEAT cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.