Preheat oven to 350. Prepare a angel food cake pan with cooking spray and flour; set aside. Prepare cake mix according to package directions except remove one cup cake batter. Fold half cup pumpkin, cinnamon, ginger, and cloves into one cup batter. Fold the pumpkin-batter mixture into remaining plain cake batter. Bake according to package directions. Cool cake. Meanwhile, prepare topping mix according to package directions using fat-free milk. Fold in remaining pumpkin. Mixture will be soft. Split cake into three layers. Fill layers with one cup topping mixture. Frost cake with remaining topping mixture. Refrigerate until ready to serve.