1 box chocolate fudge cake mix (follow box directions plus 1 egg)
Cajeta (Mexican caramel sauce)
4oz cream cheese at room temperature
1 can sweetened condensed milk
1 can Evaporated milk
Your custard should be thick and creamy in texture. So it is important to use a water bath to keep your custard / flan from cracking and becoming rubbery this ensures it cooks evenly.
Preheat oven on 350. Mix cake batter according to box add 1 more egg mix well. Spray a bundt pan with baking spray or grease with butter. Drizzle Cajeta on bottom of bundt. Add batter. Put cream cheese, eggs, milks and vanilla in blender and blend well. Pour mixture into bundt over batter. Set bundt in a water bath. I used a rectangular Pyrex set pan in and filled almost half way with water. Cover with foil (spray foil to prevent cake from sticking) since the cake will switch places with the flan once baked. Bake for 1.5 hours or until firm or until toothpick inserted comes out clean. Let cool in pan for 1 hour at room temperature. Flip onto platter and drizzle with more Cajeta. Chill 1 hour or over night… pecans can be sprinkled on top as garnish and berries Optional)