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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the cake mix, pumpkin puree, eggs, oil, and pumpkin spice together in a large bowl. Mix them until smooth.
Pour the batter into the baking dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface.
Drizzle the sweetened condensed milk over the cake, allowing it to seep into the holes. Allow the cake to cool completely.
For the frosting: Beat cream cheese and powdered sugar until smooth. Fold in whipped topping until fluffy.
Spread frosting evenly over the cooled cake.
Top the cake with caramel sauce and chill in the refrigerator for at least 1 hour before serving.