CAKE

In a large bowl of a stand mixer with a paddle attachment, beat sugar, oil, and eggs until creamy

Add pumpkin - mix well

Whisk together the flour and pumpkin pie spice  and stir the flour mixture into the wet ingredients, making sure it's all blended well

Pour pumpkin cake batter into a well-greased bundt cake pan and bake in the oven at 325 for 1 hour or until a toothpick comes out clean

Remove cake and allow to cool for 15 minutes

MOCHA CREAM FILLING

Whip the butter in the bowl of a stand mixer or with a hand mixer until smooth

Add half of the powdered sugar and mix into the butter well

Add vanilla, espresso powder, and milk

Add the rest of the powdered sugar and blend for 2-3 minutes until light and fluffy scraping the sides as needed

PREPARING CAKE

Gently remove the cake from the pan and flip it upside down. Insert a round pastry tip about 3/4 of the way into the cake and then gently pull it out. If you don't have a pastry tip use a pairing knife. Remove the piece of cake from inside the pastry tip, or if using a knife pull it out of the hole you've made in the cake. Pipe a small amount of buttercream into the hole, and then take the piece of cake you removed and push it back into the hole covering the buttercream. Repeat around the entire perimeter of the cake. When done flip the cake back over.

In a small microwavable bowl, add the white chocolate and coconut oil. Cook on 30-second intervals stirring in between until it's just smooth. Drizzle over the top of the cake.