In the mixing bowl of a stand mixer, add the Eggs, Sugar, Vanilla, Pumpkin, Brown Sugar and Vegetable Oil, and mix on low until blended, then mix on high until light and fluffy.
Add the Flour, Baking Soda, Baking Powder, and Salt, and mix until blended, then mix on Medium High for about 30 seconds. Scrape down the sides of the bowl, and mix again.
Grease and Flour the Bundt Pan. Unroll 1 sleeve of the Pie Crust, and cut the pie crust in 1 inch strips, and lay the strips, overlapping in the bottom and up the sides of the Bundt Pan until all pie crust has been used.
Pour the Cake Batter on top of the Pie Crust. Bake at 350 degrees for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the Bundt Pan from the oven to a wire rack to cool for about 5 minutes. Then place a heavy wire cooling rack over the top of the Bundt pan, and using oven mitts to hold the handles on the pan, gently flip the cake pan over, turning the Cake out onto the wire rack. Let the cake cool completely.
In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and mix until light and fluffy. Add the Powdered Sugar a little at a time, mixing between additions, until all the Powdered Sugar is mixed. Remove bowl from Mixer. Make sure the Cake is cooled completely. Place the Frosting in a Pastry bag with a large fluted tip, and pipe the Frosting on to the top and sides of the Cake in thick ribbons, moving the pastry bag back and forth across the cake.
Generously drizzle Caramel Sauce on top of the Cake, across the Frosting, and pie crust strips. Cut the Cake into two to three inch pieces, serve, and Enjoy!