Preheat the oven to 350°F and grease a 9x13 pan; set aside.
In a large bowl whisk together all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together; set aside.
In a medium bowl whisk together oil, brown sugar, eggs, pumpkin puree, and vanilla. Pour wet ingredients into dry mixture and whisk until combined.
Spread batter evenly in the 9x13 pan and bake for 25-30 minutes or when a toothpick comes out clean. Cool completely.
Once the cake is cooled, use the end of a wooden spoon to poke about one hole per serving, I did about 18 holes in a 3x6 pattern. Poke halfway down the cake, not all the way to the bottom.
Pour caramel topping in the holes and over the cake, enough to fill every whole and a thin layer on the top of the cake.
Make the whipped cream by beating the heavy cream in a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment on high for about one minute then slowly add in brown sugar and whip until stiff peaks form.
Spread whipped cream over the cake and finish with sprinkling chopped toffee bar.
Refrigerate at least 3 hours before serving, this dessert can be made the night before.
