Made with soft pumpkin spice cake layers, filled with no-bake pumpkin cheesecake, pie crusts, and creamy vanilla buttercream.
Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, baking powder, salt, and pumpkin pie spice. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds. Scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes.
On a baking sheet prepared with a silicone mat or parchment paper, unroll the store-bought pie crust and poke holes with a fork into the crust to prevent rising while baking.
Bake the pie crust for 10-12 minutes in a 350 °F oven. Remove pie crust from oven to let cool completely before breaking up the crust into bite-size pieces. Set aside.
Place the stand mixer bowl and whisk attachment into the refrigerator or freezer for 10 minutes to keep heavy cream cold while whipping.
In a stand mixer bowl fitted with a whisk attachment, whip the cold heavy cream on high speed. Whip for 2-3 minutes until you get a soft peak. Place the whipped cream into a medium bowl and set aside.
In a clean stand mixer bowl fitted with a paddle attachment, combine cream cheese and light brown sugar. Mix on medium for 3-5 minutes. Use a rubber spatula to scrape down the sides of the bowl.
Add pumpkin puree, followed by pumpkin pie spice. Mix until incorporated. Scrape down the sides of the bowl.
Gently fold in whipped cream by hand and mix until incorporated. Set pumpkin cheesecake filling in the fridge until ready to use.
In the stand mixer bowl fitted with the paddle attachment, beat the butter on high until light and fluffy, about 5 minutes.
Turn the mixer to low, gradually add powdered sugar, followed by the heavy cream. Then add vanilla extract and salt. Mix until incorporated completely. Scrape down sides of the bowl.
Turn the mixer to medium-high and beat the buttercream for about 5 minutes until light and fluffy. Scrape down sides of the bowl. Turn the mixer on low and mix for 2 minutes to push out any air bubbles.
Layer one vanilla cake, cut side up onto cake board. Add a thin layer of vanilla buttercream over the cake and pipe a circle of buttercream around the edges of the cake.
Add 1/3 cup of pumpkin pie cheesecake filling inside the ring of buttercream. Then add the pie crust pieces on top of the filling.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white vanilla buttercream and freeze for 30 minutes.
Add a thick layer of white buttercream all over the cake. Use an offset spatula to fill in any gaps with more buttercream. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.
In a small bowl, melt dark chocolate in the microwave for 30-seconds or until its fully melted. Pour melted chocolate into a piping bag and drizzle the dark chocolate over the top.
Place the fondant pumpkins and vines on top of the cake and add a few pumpkins on the side.
Serve at room temperature and enjoy!