1 1/2cupunsalted butterleft out at room temperature for 10 minutes
1pinchsalt
1Tablespoonvanilla
1/4cupheavy cream
7-8cupspowdered sugar
Instructions
For the Pumpkin Cake Layers
Preheat the oven to 325 degrees and prep two 8" cake rounds with cake goop or nonstick spray, set aside.
In a large bowl, hand whisk together the ingredients except for the cake mix. Sift in the cake mix and stir until just combined. Split the cake batter between the prepared cake rounds and bake for 28-32 minutes. Let cool on a cooling rack and store wrapped in the freezer wrapped up in plastic wrap. If you're doing the 4 layers, slice each round in half before frosting the cake to get the four layers as I have in my photos here.
For the Pecan Oatmeal Cobbler
Preheat oven to 350 degrees. Whip up everything in a stand mixer fitted with a paddle attachment, then spread out the crumble onto a cookie sheet. Bake for 15 minutes, then stir. Bake for 5 minutes again until the crumble because to look golden brown. Remove from the oven and let cool before adding onto the cake.
For the Cream Cheese Buttercream
Whip up the cream cheese and butter in a stand mixer fitted with a paddle attachment until it's light and fluffy and everything has been incorporated. Add in the salt and vanilla. Then add in the heavy cream. Whip it up until everything is combined, then start to add in the powdered sugar. When all the powdered sugar has been incorporated, whip up the buttercream on high speed for 2 minutes until it's light and fluffy.
Assembly
Place down the first cake layer, then spread on a thin layer of buttercream. Sprinkle on some of the cobbler, then repeat with the remaining cake layers. Crumb coat the cake and freeze. Frost the cake with the remaining buttercream, then press on the crumble onto the outside of the cake (putting a cookie sheet underneath will help catch the crumble so it doesn't make a mess on your counter space). Serve chilled. Enjoy!