1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the pumpkin puree, granulated sugar, and melted butter. Mix until smooth.
3. Add in the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
7. In a small saucepan, combine the pecans, brown sugar, and heavy cream. Cook over medium heat until the sugar dissolves and the mixture is smooth.
8. Pour the pecan mixture over the cake batter, spreading it gently to ensure even coverage.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Here’s a tip from my kitchen to yours: If you’re baking with little helpers, let them measure out the ingredients. It’s a fun way to get them involved and teach them a bit of math too!