Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
Divide batter evenly between the six cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.
Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
Using a hand-held mixer, whip the cream cheese until smooth.
Slowly add in the powdered sugar and blend until all the sugar is incorporated.
Add in the pumpkin and heavy cream and blend with a mixer.
Reserve a small amount of icing/filling if you want to decorate the top of the cake with an icing bag.
To assemble the cake, start with one of the layers top side down on a cake plate.
Add 1/6 of the filling to the top, and spread it evenly over the cake.
Repeat this process with the remaining cake layers and the filling.
Scrape the filling along the outside of the cake to lightly frost it.
Decorate the top of the cake if desired.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.