Make and Bake both cakes. The gingerbread and the spice cake. Allow them to cool completely before using.

Crumble the gingerbread into each of your Ball Canning Jars.

Prepare the vanilla pudding mix as directed on package. I bought the kind that is mix and serve and is cold not hot. If you use one that is hot, you will need to allow it to cool completely before proceeding.

In a small bowl, mix together the vanilla pudding, pumpkin pie filling, brown sugar, cardamom or cinnamon TIP: use pumpkin pie filling because regular cans of pumpkin will need a little more sugar and some spices to get the same appeal.

Spoon the mixture into each canning jar on top of the gingerbread layer. If you get any on the sides, use a paper towel, wrap it around your finger and wipe until it's all off.

Top the pudding/pumpkin mix with a spoonful of whipped cream and again, repeat the process if any gets on the sides of the jars.

Crumble your spice cake up and layer it on top of each of the layers of whipped topping.

Top with more pumpkin/pudding mix.

End with a spoonful or another layer of whipped topping, your choice. Serve in ball jars with a spoon! Nom!