I just put together layers for a carved pumpkin cake. It is red velvet w/ cream cheese frosting. It is sliding quite a bit. It is not dirty iced and is not cold. Will refrigeration and icing solve this issue or am I in trouble? Anyone have a solution? It is not getting fondant. Maybe that would help. It is for a customer and I'm a little nervous that a disaster is in the works.
Help Me
Robin
Yes definitely refrigerate!!! I always refrigerate my cakes no matter what...even with fondant, even with just buttercream!
If the filling is really loose...here is what I would do....chill it nice and firm....then, take a spoon and dig out about 1/4" of the filling around the sides. Then take a nice medium consistency buttercream (soft enough to spread but not too soft) and seal the edges really well and then crumb coat the entire thing.
Chill again....and then do a final icing job on it.
I have had to rescue a cake that was sliding that way one time...by chilling...digging out a little filling around the edges, and replacing it with stiff buttercream....then icing it...chilling...and icing again. Works fine!
You're braver than me, doing a carved cake with cream cheese frosting! 
Definitely chill it...unless you know your icing recipe is shelf-stable, it probably needs to be refrigerated anyhow.
I think I'd take it apart and stiffen up that filling with some powdered sugar and also use a stiffened dam around the filling.
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