#1 Heat oven to 350°F #2 Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides spray with cooking spray. Mix cake mix, 1 egg and butter until blended press onto bottom of prepared pan #3 Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended pour over crust #4 Bake 40 min. or until center is almost set cool 10 min. Use foil handles to transfer dessert to wire rack cool completely #5 Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use #6 Spread whipped topping mixture onto dessert just before serving sprinkle with cinnamon.