Prepare 5 lbs R&H® RichCreme® Cake Base according to bag directions. For Pumpkin Creme Cake, combine 5 lbs R&H® RichCreme® Cake Base, bread flour, cinnamon, nutmeg, clove, ginger and allspice. Add pumpkin to oil and prepare according to bag directions. Scale 1.5 lbs of each batter into 8” baking pans. Gently swirl the batters together using a spatula before baking.
Bake at 350°F for 50-60 minutes. Cool.
For White Chocolate Buttercreme, melt white chocolate and cool to room temperature. Fold white chocolate into Dawn Exceptional® White Buttercreme Style Icing. Level the top of each cake and ice with White Chocolate Buttercreme. Finish with pecans and Dawn Select ™ Caramel Glossy.