Prepare 5 pounds creme cake according to bag directions. Reserve and mix pumpkin cake right away.
Scale out a 5 pound batch of creme cake according to bag directions. Add in 8oz bread flour and 2oz pumpkin pie spice to the first stage of mixing. Add 8oz pumpkin puree to stage two with the oil and water; continue mixing following bag directions. Deposit vanilla and pumpkin batters into sprayed 8 inch cake pan with alternating scoops of batter until 1 pound 8oz is reached. Swirl batters with a spatula. Bake at 350F for 45-50 minutes or until the cake springs back lightly when touched. Let cool completely and depan.
Melt 12.5oz white chocolate. Fold with 5 pounds white buttercreme. Ice a single layer of cake. Sprinkle the outer edge with pecans, drizzle with caramel fudge icing.