• Preheat an oven to 180c (350f) and prepare 3 8-inch pans with parchment paper.
• Into a large mixing bowl add the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, sugar, and brown sugar, and mix with a whisk until well combined.
• Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
• Divide the mixture into 3 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 20-22 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
• Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
• Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Make the cream cheese frosting

• Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
• Add the cream cheese and mix until smooth. Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud).
• Add a pinch of salt, and the vanilla extract and mix well until smooth.

Assembly

• Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
• Scoop ¼ of the frosting on the cake layer and spread an even layer.
• Top with the second cake layer and spread another layer of frosting. Repeat with the third cake layer, and frost the entire cake.
• Place the cake in the fridge or freezer to allow the frosting to set before adding the drip design.
• Pour the caramel sauce over the cake and use a spatula to carefully push the caramel around the edges of the cake until a drip design forms.