14.5 oz gingerbread cake mix
3/4 c. cold milk
12 oz. whipped topping, thawed, divided
1/2 t. ground nutmeg
3.4 oz. butterscotch instant pudding
15 oz. can pumpkin
1/2 c. pecans, chopped
1/2 t. cinnamon
Preheat oven to 350. Lightly spray 2 flan or 8" round cake pans. Place parchment circles in bottom of each pan. Prepare cake mix as directed. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Turn out onto rack to cool completely. Whisk pudding mix into milk. Mix well. Whisk in pumpkin, until smooth. Gently fold in 3 c. whipped topping. Divide pudding mixture evenly over cakes. Sprinkle pecans over each cake. Pipe remaining whipped topping around edge of each flan. Combine cinnamon and nutmeg. Sprinkle over topping. Yields 16 servings.
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