Preheat oven to 375 degrees. Spray an 10-12 cup bundt pan with non stick cooking spray.
Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color.
Immediately pour into bundt pan.
Blend evaporated milk, cream cheese, 5 eggs, ¾ cup pumpkin and remaining ¾ cup sugar in blender until smooth.
Pour into bundt pan.
For the Pumpkin Cake Layer-
Beat sugar and oil until smooth.
Add pumpkin and eggs and beat until combined.
In a separate bowl, whisk together dry ingredients.
Gradually add dry ingredients to wet pumpkin mixture and mix until combined.
Pour pumpkin cake batter over flan mixture.
Bake 1-½ hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.