I modified the recipe by using a Spice Cake mix (mixed up with a can of pumpkin instead of according to pkg directions). Then, I used fat-free cream cheese. For the frosting, I used the pumpkin-spice pudding, fat-free non-dairy whipped topping, and skim milk. I covered the top with chopped walnuts. It turned out yummy...and lower in fat and calories! One thing I'd note is that because of the thickness of the cake batter made with pumpkin, you should put in half of the batter, then the cream cheese mixture, then the rest of the batter.