Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly.

Combine the yellow cake mix, melted butter, and 1 large egg in a medium bowl. Mix until a thick dough forms, then press into the bottom of the baking pan.

In a larger bowl, beat the softened cream cheese until smooth, then add the pumpkin puree, 3 eggs, melted butter, and vanilla extract. Whisk until creamy.

Stir in the ground cinnamon, nutmeg, ginger, and cloves, then sift in the powdered sugar and mix until airy and fluffy.

Spread the pumpkin filling evenly over the cake base. Bake for 45–50 minutes until edges are golden and center is slightly gooey but set.

Allow to cool for at least 30 minutes, then dust the top with powdered sugar before serving.