Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 x 13-inch (23 x 33-centimeter) baking pan

with cooking spray and set aside.

Using your mixer, cream together sugar and margarine on high speed until light and fluffy, scraping down the sides of the mixing bowl as needed. Add eggs, vanilla extract, and orange juice and mix for another minute or two.

Add dry ingredients and mix for several minutes until a smooth batter forms.

Pour batter into prepared pan and smooth out the top using a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30–35 minutes. Allow to cool.

Place the heavy cream into a medium saucepan and bring to a slow simmer.

Add the sugar and allow to simmer

for an additional 15–20 minutes until

cream is reduced to about half the volume,

whisking every few minutes.

Once cream is reduced, whisk in the butter, brown sugar, cinnamon, and a pinch of salt and cook for a few more minutes until smooth and creamy. Allow to cool for at least 30 minutes.

In another large bowl, beat cream

cheese and butter together until no lumps

remain. Add confectioners’ sugar, vanilla,

and a pinch of salt and beat until smooth

and well combined. Keep covered and at

room temperature until spreading so that

it doesn’t harden.

Once cake has cooled to room temperature, use the bottom of a wooden spoon to poke random holes all over the

cake, about one to one-and-a-half inches (two to three centimeters) apart.

Pour the cinnamon sauce over the top of

the cake and use a rubber spatula to push

into holes until they are all full. You may

have a bit of extra sauce; be careful not

to overfill the pan. There should only be a

very thin coating of extra liquid at the top

and sides of the cake.

Allow the cake to rest for several minutes and then frost the top with cream cheese frosting, using a rubber spatula to spread evenly. Refrigerate for about 20 minutes to set the frosting before serving.