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1
Heat oven to 350u00b0F.
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2
Spray a large 12-cup Bundt pan with nonstick coating.
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3
Soften the cajeta in the jar in the microwave and pour into the prepared pan.
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4
Prepare cake mix according to package directions.
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5
Pour the cake batter into the cake pan over the cajeta.
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6
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
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7
Mix well.
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8
Pour the flan mixture very slowly over the cake batter.
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9
Spray aluminum foil with non-stick spray (like Pam);.
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10
cover the pan TIGHTLY with aluminum foil.
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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.
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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).
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13
Bake cake for 2 hours (test); do not uncover during this time.
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14
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
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15
Invert cake onto a large plate with rim.
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16
The cajeta will drip down the sides of the cake.
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17
Cool completely then refrigerate. Refrigerate leftovers.
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18
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
