• Preheat oven to 325 degrees convection bake. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
• For the Crust: In a food processor, combine the Oreo cookies and melted butter until a fine powder forms. Split the crust between the three cake pans and press down firmly with the bottom of a glass or flat measuring cup. Set aside.
• For the Cake: In a medium bowl, whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix, then gently stir in until all the mix has been incorporated (don't overmix!).
• Divide the cake batter evenly between the cake rounds. Bake for 30-32 minutes until the center is baked all the way through. Don't overbake! Let cool in the pans on a wire rack for about 5 minutes, then flip out onto the same wire rack to cool completely to room temperature. Wrap up in plastic wrap and freeze until assembly.

Pumpkin Oreo Cream Cheese Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, whip up the butter and cream cheese until they're light and fluffy.
• Add in the salt, vanilla, pumpkin pie spice, and heavy cream and whip up again.
• Slowly add in the powdered sugar, add in the orange coloring, then flip the mixer on the highest speed. Let the buttercream whip up in texture for about 2 minutes. Add more heavy cream if necessary to thin buttercream.
• Flip the mixer on the lowest setting, then carefully fold in the Oreo powder/crumbles. You don't want them to mix in all the way or else the buttercream will turn grey, so go easy and slow.

Assembly

• On a cardboard cake rounds on a cake turntable, add a small amount of buttercream in the center with an offset icing spatula to act as "glue" to hold the cake onto the board.
• Place the first cake layer down, then add on a layer of buttercream.
• Add on the next cake layer, add on another layer of buttercream on top, and repeat with the final cake layer.
• Crumb coat the entire cake and freeze for about 5 minutes to set.
• Add on a final layer of buttercream, using a cake scraper for clean sides and edges.
• Place the cake onto a cookie sheet, then back onto the cake turntable. Gently press on the Oreo crumble along the bottom of the cake. Place in the freezer to set.
• With a piping bag fitted with the Wilton #9 piping tip and filled with buttercream, pipe a braid pattern around the top rim of the cake, then repeat on the inside of the top of the cake. After, pipe another braid along the side of the cake along the top part of the Oreo crumble line (see my Instagram page @bakingwithblondie on 10/26 for a video on the braid detail).
• Slice with a hot knife on a cold cake, and enjoy!