Preheat oven to 350°.

Spray 9x13" pan with non-stick spray.

In a large mixing bowl beat together the cake mix, pumpkin, eggs, oil and water until smooth.

Pour the batter into the pan and bake for 30-35 minutes, until a toothpick comes out clean.

When the cake comes out of the oven, use the end of a wooden spoon to poke holes in the cake.

Remove the lid from the caramel sauce and microwave for 20 seconds, so that it is pourable.

Pour 3/4 cup of caramel sauce into a glass or metal measuring cup.

Pour the 3/4 cup of caramel sauce over the cake, making sure to fill the holes. Pour any remaining caramel over the cake.

Allow the cake to cool completely.

Once the cake is cool, make the frosting.

Cream together the cream cheese, milk and confectioner's sugar until smooth.

Fold the Cool Whip into the cream cheese mixture.

Frost the cake making sure to cover all of the holes.

Refrigerate the cake for about 30 minutes to allow the frosting to set up.

Microwave the remaining caramel sauce for 15 seconds.

Drizzle the caramel sauce over the cake.