In a mixing bowl, beat the pumpkin, sugar and oil.
Add eggs and mix well.
Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
Pour into a greased 9x13 inch baking pan.
Bake for 30-40 minutes at 350°, until a toothpick comes out clean.
Poke holes in the hot cake. A chopstick works well for this step.
Warm caramel sauce in the microwave for 30 seconds or until it flows freely.
Pour over the top of the cake.
Use a rubber spatula to spread caramel evenly.
Cool cake completely.
Top with frozen whipped topping.
Store in the refrigerator.