Preheat the oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray.
In a large bowl, combine the cake mix, oil, water, pumpkin puree, eggs, cinnamon, nutmeg, ginger, and cloves and mix well to combine.
Pour the cake batter into the prepared baking dish.
Bake in the preheated oven for 25-30 minutes. The top will be slightly golden and will spring back when touched in the middle.
Once out of the oven, poke the cake all over with either a fork or the end of a spatula, for larger holes.
In a bowl, mix together the pudding mix and milk and pour over the warm cake.
Let the cake cool for about 30 minutes and then top with Cool Whip.
Refrigerate for 2 hours. Drizzle with caramel sauce.
Serve and enjoy!