Chocolate Caramel Flan Cake

• cooking spray
• 1 (13 ounce) can Mexican cajeta caramel
• Cake:
• 1 (18.25 ounce) box devil's food cake mix
• 1 1/2 cups water
• 3 eggs
• 1/2 cup vegetable oil
• Flan:
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 5 eggs
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup whole milk
• 1 1/2 teaspoons Mexican vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt(R)) with cooking spray.
2. Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
3. Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
4. Pour cake batter over cajeta in the pan.
5. Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
6. Pour milk mixture slowly over cake batter.
7. Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
8. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

cooking spray, cajeta caramel, cake mix, water, eggs, vegetable oil, condensed milk, milk, eggs, cream cheese, milk, vanilla

Taken from www.allrecipes.com/recipe/256921/chocolate-caramel-flan-cake/ (may not work)