Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix, eggs, pumpkin puree, water, vegetable oil, and pumpkin pie spice. Mix until smooth and well combined.

Pour the batter into the prepared baking dish and spread it evenly.

Bake the cake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10-15 minutes, but not completely.

Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake, spacing them evenly.

In a small bowl, mix the sweetened condensed milk and 1 cup of caramel sauce together.

Pour the milk and caramel mixture over the cake, ensuring it seeps into the holes. Spread it evenly with a spatula if needed.

Cover the cake and refrigerate for at least 2 hours, or until fully chilled.

Once chilled, spread the whipped topping over the cake in an even layer.

Drizzle extra caramel sauce on top and sprinkle with crushed graham crackers or gingersnap cookies, if desired.

Slice and serve. Enjoy your pumpkin poke cake!