Caramel pumpkin cream cheesecake

1 box spice cake mix

1 can pumpkin puree

1 cup water

3 eggs

1/2 cup vegetable oil

3/4 cup caramel topping

1 box softened cream cheese

2 tablespoons milk

1 cup powdered sugar

1 1/2 cups whipped topping

Mix cake mix, pumpkin, water, eggs and oil in a bowl. Pour into a pan. Bake 30-33 minutes at 350 degrees until toothpick comes out clean. Pull out of the oven, poke holes all over the cake and spread 1/2 cup of caramel sauce over the top. Set aside to cool. While cake is cooling, prepare cream cheese frosting. Mix cream cheese, powdered sugar and milk until smooth. Fold in whipped topping and then frost cake. Drizzle the rest of the caramel sauce over the top.