1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a bowl combine cake mix, pumpkin puree, 3 eggs, oil, cinnamon, nutmeg, and cloves until just smooth.

3. In another bowl beat cream cheese until fluffy, then add sweetened condensed milk, vanilla, and 1 egg and blend until smooth.

4. Pour two thirds of the cake batter into the dish, spread evenly, then spoon the cream cheese mixture over it and dollop remaining batter on top.

5. Bake 35 minutes or until edges are set and center jiggles slightly.

6. Cool in the pan for 1 hour to let the gooey layer set.

7. Use a wooden spoon handle to poke holes in the surface and pour half the caramel sauce over, letting it seep in.

8. Refrigerate at least 2 hours until fully chilled.

9. Before serving spread whipped topping over the cake, drizzle remaining caramel, and sprinkle toffee bits.

10. Serve chilled or at room temperature and store leftovers covered in the refrigerator up to four days.