Combine sugar, oil, pumpkin, eggs, and extracts. Mix well.
After cakes have been chilled, carefully cut each layer in half so that you have 4 full circle cake layers.
This is easiest when the cake is on a flat surface and you have a very sharp knife. Cut into the cake about 1/3 of the way, and then gently rotate your knife around until you have cut completely through.
I used 8-inch cake pans for this recipe because I wanted the cakes to be a bit thicker since I was going to be cutting the layers in half. You can use 9-inch pans as well, just make sure you're working with an extra chilled cake to make cutting the larger and thinner layers easier.