Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.

Pour the batter into a greased 9x13 inch baking pan.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool for about 10 minutes.

Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake.

Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.

Allow the cake to cool completely, then spread whipped topping over the top.

Drizzle caramel sauce on top and garnish with chopped nuts if desired.

Refrigerate for at least 2 hours before serving to let the flavors meld