Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, water, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
Step 3: Pour the batter evenly into the prepared baking pan and spread with a spatula.
Step 4: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Remove from oven.
Step 5: Immediately pour about 1 cup of the caramel sauce evenly over the warm cake. Gently spread it to cover the surface.
Step 6: While the cake cools slightly, prepare the crunch topping. In a medium bowl, combine chopped pecans, brown sugar, melted butter, and 1/4 teaspoon cinnamon. Mix until pecans are coated.
Step 7: Sprinkle the pecan crunch topping evenly over the caramel-coated cake. Gently press down lightly.
Step 8: Return the cake to the oven for another 10-15 minutes, or until the topping is golden brown and bubbly. Watch carefully to prevent burning.
Step 9: Remove the cake from the oven and let it cool completely on a wire rack. This allows the caramel to set and the topping to crisp up.
Step 10: For the cream cheese drizzle: In a small bowl, beat softened cream cheese with powdered sugar and 2-3 tablespoons of milk until smooth and creamy. Adjust milk for desired consistency.
Step 11: Drizzle the cream cheese glaze generously over the cooled cake before serving. Slice and enjoy!