Heat the oven to 350°F. Grease and flour a 9 x 13-inch baking pan, or line it with parchment paper, leaving a little overhang for easy lifting.

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, optional cloves, and salt together in a medium bowl until evenly combined.

In a separate large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth and well blended.

Stir the dry ingredients into the pumpkin mixture just until no dry flour remains. Do not overmix, because a few extra strokes can make the finished cake less tender.

Spread the batter evenly in the prepared pan. Bake at 350°F for 35–42 minutes, or until the center springs back lightly and a toothpick comes out with only a few moist crumbs.

While the cake is baking, melt the butter in a saucepan over medium heat. Add the brown sugar, cream or evaporated milk, and salt, then bring the mixture to a gentle simmer and cook for about 2 minutes, stirring constantly.

Remove the praline mixture from the heat and stir in the vanilla and chopped pecans. Pour the warm topping over the warm cake and spread it quickly before it begins to thicken.

Let the cake stand for at least 15–20 minutes before slicing. For the cleanest pieces, wait at least 20 minutes; for a softer, more sauce-like topping, serve it slightly warm.