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PdfMix pumpkin puree, eggs, sugar, vanilla extract and oil in a large bowl.
Separately combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl. Gradually begin mixing the drymix into the wet mix until well combined.
Preheat oven to 350 and grease a 9x13 baking pan. Pour batter into pan and bake for 30 minutes. Remove and let cool for 15 minutes
Mix the evaporated milk, ¾ cup heavy cream (or other milk), and sweetened condensed milk in a bowl. Once combined, poke multiple holes all over the cake and pour the entire wet mixture onto the cake. Cover and let soak for at least 8 hours.
Frost the cake by mixing softened cream cheese and ¼ cup confectioners sugar. If whipped cream is desired, use 1 ¼ cups heavy cream instead and whip until stiff peaks observed. Use a sifter to sprinkle cinnamon on top for decoration.