CAKE:

1 box (18 to 19 oz.) spice cake mix

FILLING:

30 lg. marshmallows
1/4 c. milk
1 can (16 oz.) pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
3 c. frozen whipped topping, thawed

Cake:

Preheat oven to 350 degrees. Grease 2 flan pans and line centers with parchment paper. Prepare spice cake according to package directions. Pour 2 1/2 cups of batter into each prepared flan pan. (Leftover batter can be used for cupcakes.) Bake for 25 to 30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plates. Allow to cool completely before removing parchment paper.

Filling:

Place marshmallows with milk in 2 quart saucepan. Melt marshmallows over low heat stirring occasionally. Remove from heat. Add pumpkin, spices and salt and stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each flan cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired. For fun garnish idea, pipe a "spiderweb" of brown cake decorating gel on top of each cake.