Pumpkin Flan Cake

• 1-3/4 cups sugar, divided
• 1 cup plus 2 Tbsp. water, divided
• 1 can (12 oz.) evaporated milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 8 eggs, divided
• 1 can (15 oz.) pumpkin, divided
• 1 pkg. (2-layer size) yellow cake mix
• 1/3 cup oil
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 375 degrees F.
2. Cook 1 cup sugar and 2 Tbsp.
3. water (without stirring) in small saucepan on medium heat 5 min.
4. or until sugar is completely dissolved and mixture is deep brown in color.
5. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray.
6. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
7. Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended.
8. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter.
9. Cover with foil sprayed with cooking spray, sprayed side down.
10. Place in large shallow pan.
11. Add enough water to larger pan to come halfway up side of tube pan.
12. Bake 1-1/2 hours or until toothpick inserted near center comes out clean.
13. Cool completely.
14. (Do not remove dessert from pan.)
15. Refrigerate 2 hours.
16. Loosen dessert from sides of pan with knife.
17. Invert onto plate; gently remove pan.
18. Combine COOL WHIP and remaining pumpkin.
19. Spoon over individual servings of dessert just before serving.

sugar, water, milk, philadelphia cream cheese, eggs, pumpkin, yellow cake, oil, ground cinnamon, ground cloves, thawed cool

Taken from www.kraftrecipes.com/recipes/pumpkin-flan-cake-137304.aspx (may not work)