Pumpkin Gingerbread Flan Cake

I’m not normally a fan of gingerbread, but I love this cake!

• 1 pkg (14.5 oz) gingerbread cake mix
• 1 pkg (3.4 oz) butterscotch instant pudding
• 3/4 c cold milk
• 1 can (15 oz) solid pack pumpkin
• 1 container (12 oz) Cool Whip, divided
• 1/2 c pecans, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.  Lightly spray 2 flan pans with vegetable oil or cooking spray.  Place parchment paper circles in the bottom of each pan.  Prepare cake mix according to package directions, divide batter evenly between the flan pans.  Bake 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.  Remove to cooling rack, cool in pans 10 minutes.  Turn out onto rack to cool completely and then put each cake on a serving plate.  In medium bowl whisk pudding into milk.  Whisk in pumpkin, mix until smooth.  Gently fold in 3 cups of the Cool Whip.  Divide pudding mixture evenly between the cakes.  Chop pecans and sprinkle evenly over each flan cake.  Fill decorator tube (or plastic bag with a hole in the corner) with remaining Cool Whip.  Pipe Cool Whip around the edge of each flan.  Combine cinnamon and nutmeg and sprinkle over the Cool Whip.

Makes 16 servings (8 servings per flan cake).