Preheat oven to 350 degrees and grease a 9x13 baking pan.
Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
Bake for 40-45 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
Store leftovers in the fridge.