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I found this interesting cake recipe on another forum and thought I'd share.  TONS of people loved it.  I posted some of the comments as well. 

Amy’s Best Ever Cake

Comments: 

This cake is the best I have ever made. It's a modification of a Cake Doctor cookbook recipe. I was short on eggs and worried about the cake being dry so I added a few 'secret' ingredients and came up with this fabulous recipe! My family has requested 3 of these in the past 2 weeks! So I thought I'd share!

You cannot taste the pumpkin in this recipe. It simply adds to the moistness and color of the cake. I usually freeze the remaining canned pumpkin to use in the next cake. Anyone can make this if I can!

Recipe:

Preheat oven to 350 degrees ~ grease and flour a bundt or tube pan

Mix at low speed for 1 minute then on high for 2 minutes until thick and creamy:
1 - yellow cake mix
1 - pack vanilla instant pudding mix
3 - eggs
3/4 cup oil
3/4 cup water
1/2 cup pumpkin
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

In another bowl, blend:
3/4 cup packed brown sugar
4 teaspoons cinnamon

Assembly: You will layer the cake batter first then one layer of filling about 1/2 an inch thick, more cake batter on top, use remaining filling and top with remaining cake batter. Sprinkle with cinnamon and bake for approx. 50 minutes until cake springs back to the touch.

While the cake cools, you can mix up a drizzle icing or sprinkle with powdered sugar, your choice. I make mine like this:
1 cup 10x sugar
1 teaspoon vanilla
1 to 2 tablespoons milk
mix well to form a thick drizzle (too thin and it will look like glaze on a donut)