### Instructions:
1. **Preheat Oven & Prepare Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. **Mix Cake Batter:** In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice. Beat with an electric mixer on medium speed for 2 minutes, or until well combined and smooth.
3. **Bake Cake:** Pour the batter into the prepared baking pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
4. **Poke Holes:** Once the cake is baked, remove it from the oven and let it cool for about 10-15 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart. Don’t poke all the way through to the bottom.
5. **Caramel Infusion:** Warm the caramel ice cream topping slightly (you can microwave it for 30-60 seconds to make it pourable). Slowly pour the warm caramel over the entire cake, allowing it to seep into the holes. Let the cake cool completely at room temperature, then refrigerate for at least 30 minutes to allow the caramel to set.
6. **Make Cream Cheese Frosting:** In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
7. **Frost & Garnish:** Once the cake is completely cooled and the caramel has set, spread the cream cheese frosting evenly over the top of the cake.
8. **Serve:** Garnish with crushed pecans or a drizzle of extra caramel sauce, if desired. Cut into squares and serve!
### Short Tips:
* **Don’t overmix the cake batter!** Overmixing can lead to a tough cake.
* **Ensure your cream cheese and butter are at room temperature** for a smooth, lump-free frosting.
* **Sifting your powdered sugar** is key for a truly smooth frosting.
* For an extra autumnal touch, you can add a pinch of cinnamon or nutmeg to the cream cheese frosting.
* This cake tastes even better the next day, so it’s a great make-ahead dessert! Store any leftovers in an airtight container in the refrigerator.
