Heat the oven to 350°F (175°C).

Remove the Cool Whip from the freezer and allow it to start thawing.

In a bowl, use an electric mixer to blend the spice cake mix, water, eggs, and pumpkin purée until the mixture is smooth.

Coat a baking dish with non-stick spray.

Transfer the batter to the prepared dish and bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean. For baking time guidance, refer to the spice cake box instructions for your specific dish size. A 9×13 glass dish typically requires about 30 minutes.

Allow the cake to cool for 5-10 minutes.

Poke multiple holes into the cake using the handle of a wooden spoon.

Take the lid off the frosting container and strip away the foil seal. Heat in the microwave for 30 seconds.

Mix the pumpkin spice seasoning into the melted frosting until well incorporated.

Warm the frosting for an additional 10 seconds in the microwave.

Evenly pour the melted frosting over the cake.

Wait at least 20 minutes for the cake to cool.

Use a spatula to spread the thawed Cool Whip over the top of the cake.

Sprinkle the chocolate chips and caramel chips on top.

Finish by drizzling caramel dessert topping over everything.