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1
Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan.
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2
Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups.
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3
Bake until a tester comes out clean, about 18 minutes.
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4
Cool in the pan for 5 minutes, then cool completely on a wire rack.
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5
Meanwhile, beat the cream cheese, butter, confectioners' sugar, 1 teaspoon of the vanilla and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth.
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6
Whisk the milk, egg yolks, granulated sugar, remaining 5 eggs and 1 tablespoon vanilla, and a pinch of salt in a large bowl until smooth.
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7
Butter a shallow 3-quart baking dish.
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8
Cut the cupcakes in quarters and scatter half over the bottom of the dish.
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9
Dollop half the frosting over the cupcakes, then pour in half the custard mixture.
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10
Repeat the layering once.
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11
Cover and refrigerate at least 1 hour or overnight.
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12
When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top.
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13
Bake until the top is golden brown and the center is set, about 1 hour.
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14
If the pecans start to burn, loosely tent the dish with foil.
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15
Cool completely on a wire rack.
