1 (18 ounce) box chocolate devil’s food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker’s caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 Heat oven to 350F.
2 Spray a large 12-cup Bundt pan with nonstick coating.
3 Soften the cajeta in the jar in the microwave and pour into the prepared pan.
4 Prepare cake mix according to package directions.
5 Pour the cake batter into the cake pan over the cajeta.
6 To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
7 Mix well.
8 Pour the flan mixture very slowly over the cake batter.
9 Spray aluminum foil with non-stick spray (like Pam);.
10 cover the pan TIGHTLY with aluminum foil.
11 (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
12 Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
13 Bake cake for 2 hours (test); do not uncover during this time.
14 After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
15 Invert cake onto a large plate with rim.
16 The cajeta will drip down the sides of the cake.
17 Cool completely then refrigerate. Refrigerate leftovers.
18 Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.