Preheat oven to 350 degrees F. Lightly grease a 15x10 inch baking pan, set aside.
In a small bowl combine the cake topping ingredients and set aside.
In a large bowl combine the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the pumpkin, eggs, oil, and vanilla until combined. Spread into prepared pan. Sprinkle with reserved cake topping. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely in pan before frosting.
To make the frosting drizzle stir in just enough caramel sauce to make the frosting a drizzling consistency. Drizzle over cake.
Notes
1. Store covered in the refrigerator for up to 3 days.