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PdfPreheat oven to 350°F. Using Kitchen Spritzer, lightly spray 2 Flan Pans with vegetable oil. Place Parchment Circles in bottom of each Pan.
Prepare cake mix according to package directions. Divide batter evenly between Pans.
Bake 20-25 minutes or until Cake Tester inserted in center comes out clean. Remove to Nonstick Cooling Rack; cool in Pans 10 minutes.
Turn out onto Rack; cool completely.
In Classic 2-Qt. Batter Bowl, whisk pudding mix into milk using 10" Whisk; mix well.
Whisk in pumpkin; mix until smooth.
Using Super Scraper, gently fold in 3 cups of the whipped topping.
Divide pudding mixture evenly between cakes.
Using Food Chopper, chop pecans; sprinkle evenly over each flan.
Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping.
Pipe topping around edge of each flan.
Combine cinnamon and nutmeg in Flour/Sugar Shaker; sprinkle over whipped topping.
To serve, cut with Slice 'N Serve.