Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing well after each addition, followed by pumpkin puree and bourbon.

Gradually mix the dry ingredients into the pumpkin mixture, combining until just incorporated.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool slightly, then poke holes all over the top using a fork.

Warm the caramel sauce slightly and pour it over the warm cake, allowing it to sink into the holes.

Let the cake cool completely before serving, topped with whipped cream.