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