Prepare and bake gingerbread cake according to package directions,using two 9" round baking pans. Cool completely on wire racks.
Meanwhile, prepare pudding mix and milk according to package directions.
Combine pumpkin and brown sugar, stir into vanilla pudding.
In a 4 quart glass serving bowl, place one gingerbread cake into bottom (or crumble then gently press down).
Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.
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