8Tablespoonsunsalted butterroom temperature (1 stick)
1/2cuppacked light brown sugar
Optional: caramel sauce for serving
Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, add the eggs, pumpkin, water, oil, and cinnamon. Whisk until well combined. Add the cake mix. Whisk until well combined.
Pour the cake batter into the baking dish. Spread it out evenly. Bake for 28-30 minutes.
As soon as the cake comes out of the oven, use the bottom of a wooden spoon to poke holes all over the cake.
As the cake cooks, make the pudding.
Add the milk and pudding mix to a sauce pot and place it over medium heat. Cook, stirring often, until it comes to a boil and thickens, about 12 minutes.
Slowly drizzle the hot pudding over the hot cake, trying to get as much pudding into the holes as possible.
Cool at room temperature for 30 minutes. Then, chill completely in the refrigerator for at least 4 hours.
As the cake cools, make the cream cheese icing.
Add the cream cheese and butter to a large mixing bowl. Mix with an electric mixer on medium speed until creamy, about two minutes. Add the brown sugar and vanilla extract. Mix on medium speed until well combined. Add the powdered sugar. Mix on medium speed until combined and slightly fluffy, about two minutes.
Top the cake with the icing, spreading it out evenly.
Serve chilled. Optional: Drizzle each piece of cake with caramel sauce for serving.