Pumpkin cake

I don't often make layer cakes.

I'm signed up for emails from Kraft and happened across this recipe this week. I had leftover pumpkin in the fridge needing to be used so I decided to give it a whirl.

So far, so good. The layers aren't sliding. I was kinda worried. But notice all my crumbs on the cake plate. Sigh. Presentation is not my strong suit. I didn't actually notice them at the time-only now in my picture.

Complete with caramel topping and toasted pecans.

It was yummy. I thought the caramel was barely noticeable, which makes it unneccesary in my opinion. I'd rather slap some more of the filling on top as frosting. Of course, I could eat the filling with a spoon. It's hard to go wrong when cream cheese and Cool Whip are involved. (Yes, I enjoy whatever that chemical mixture named Cool Whip is.)

My changes to their recipe were minor: I didn't have a yellow cake mix so I subbed a white one. I added extra pumpkin in place of much of the oil (I know, I know-like reducing the oil really makes much difference in this case), and I used light cream cheese.