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1
Mix together in a bowl all the dry ingredients and set aside.
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2
Cream together the butter and sugar for at least 5 minutes.
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3
Add in eggs, pumpkin, extracts.
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4
Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
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5
Spray three 8 inch baking pans with baking spray.
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6
Divide batter among the three 8 inch baking pans.
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7
Bake in a 350 degree oven for 28 minutes.
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8
Cool on rack for 10 minutes then take out of the pans and let cool completely.
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9
Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
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10
Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
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11
Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
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12
Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
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13
You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
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14
This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
