Whisk together sugar, cinnamon, salt, ginger and cloves in another bowl.
Add sugar mixture and pumpkin into eggs. Mix until incorporated.
Gradually add in evaporated milk into pumpkin mixture.
Add in 1 cup of cake mix to pumpkin mixture and stir to remove lumps.
Pour into a greased 9 x 13 pan.
Sprinkle remaining cake mix over the top and then drizzle butter over the top
Bake for 1 hour or until set.
Cool and then cut into pieces.
Top with whipped cream and caramel sauce
Notes
Tip #1 You can also use 1 tsp of pumpkin pie spice and 1 tsp cinnamon in place of the ginger, ground cloves and 2 tsp cinnamon.Tip #2 When drizzling butter over dry cake topping cover as much of the topping as possible. As the cake cooks, the butter will continue to seep and spread, and it won’t be so dry.