• Preheat oven to 350º Fahrenheit and spray a 9" square inch pan with cooking spray.
• Whisk together cake mix with spices in a large mixing bowl.
• In another bowl, use a whisk to mix the oil, water, molasses, and eggs until combined.
• Add the dry ingredients to the wet mixture and mix until combined.
• Pour the batter into pan and bake at for 35-40 minutes, or until golden brown and a toothpick inserted into the centre of the cake comes out with only a few crumbs.
• Remove the cake from the oven, put the pan on a wire rack and cool for 10 minutes.
• Poke holes in the warm cake halfway through with a large meat fork, about an inch apart.
• Drizzle warm eggnog over the cake, making sure it goes into the holes. Make sure the eggnog is warmed and thin enough, so that it easily enters the holes.
• Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
• Whip the whipping cream and confectioners sugar in a bowl with an electric hand mixer until stiff peaks form.
• Spread whipped cream on top of the cooled cake.

Make the ginger crumble:

• Mix together the oats, flour, brown sugar and butter. Spread on a 9x13 baking sheet. Bake in an oven (preheated to 350º Fahrenheit) for 10 minutes.
• Sprinkle the cooled ginger crumble over the cake and drizzle with caramel topping.
• Store in an airtight container in the refrigerator.