Turn out cake onto rack;
peel off parchment paper.
Invert the pumpkin cake to a working surface and
peel off the parchment paper.
After about 30 minutes, you should be able to
peel them off the parchment paper.
Then run a knife around the inside of the pan, and invert the cake onto the cooling rack,
peel off parchment paper and cool completely.
When the cake layers are cool, carefully remove them from the pans and
peel off the parchment paper.
Remove from pans to wire racks,
peel off parchment paper, and cool completely (about 1 hour).
Invert the pan and cutting board together, then lift off the pan and
peel off the parchment paper.
Cover the cake pan with a large plate, flip,
peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely.
Remove pan and cool cake completely;
peel off parchment paper.
Cool the cakes in the pans for 10 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and
peel off the parchment paper.
Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and
peeling off the parchment paper.